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A bowl of Moroccan chickpea and eggplant stew, topped with a sprig of mint.
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5 from 2 votes

Moroccan Chickpea Stew with Charred Eggplant and Tomatoes

Hearty vegan Moroccan chickpea stew with charred eggplant and roasted tomatoes. The eggplant and red bell peppers can be roasted ahead of time, peeled, and stored in airtight containers in the refrigerator.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Vegetarian Soup/Stew
Cuisine: Moroccan
Keyword: Moroccan chickpea stew, moroccan eggplant stew
Servings: 8
Calories: 210.5kcal
Author: Susan Pridmore

Equipment

  • baking sheet
  • Chef's knife
  • Dutch oven or other heavy-bottomed pot
  • Immersion blender (stick blender)

Ingredients

  • 6 small globe eggplants each measuring about 8” long by 4” wide at the base
  • 4 medium red bell peppers
  • ¼ cup extra virgin olive oil
  • 2 cups chopped yellow onions
  • 6 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon sweet Hungarian paprika
  • 1 tablespoon ras el hanout
  • 1 tablespoon harissa or make your own!
  • ¼ cup red wine
  • 4 cups vegetable broth
  • 6 medium tomatoes chopped
  • 2 tablespoons sherry wine vinegar
  • 2 teaspoons sugar
  • 2 ½ teaspoons Kosher salt
  • 2 ½ teaspoons lemon juice
  • 3 tablespoons mint
  • 2 cans chickpeas or cook your own chickpeas from dried
  • 1 tablespoon Balsamic vinegar or to taste

Instructions

  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
    Puncture all of the eggplant in a few places with a knife and lay on the prepared baking sheet. Roast for 1 hour or until they feel hollow when you press their skin.
  • When the eggplants are cool enough to handle, slice off their tops and bottoms, and cut in half. Take each half and spread it out in your hands to reveal layers of seed strands. Remove as many of the seeds as easily possible and coarsely chop the meat.
  • Broil the red peppers on the same baking sheet until completely blackened. Turn them over a few times to blacken on all sides. Chop off their tops, peel and remove the seeds. Coarsely chop.
  • Heat two tablespoons olive oil in a large heavy bottomed pot over medium-high heat. Add the chopped onion (it should sizzle when it hits the oil) and sauté until lightly browned, about 10 - 15 minutes. Don’t move the onion around too much or it won’t brown. Add the minced garlic and cook another minute.
  • Add the cumin, paprika, ras el hanout and harissa. Sauté another few minutes to toast the spices. It should be very fragrant.
    Add the red wine, broth, chopped tomatoes, vinegar, sugar, salt, lemon juice, and mint. Fold in the chopped roasted eggplant and red peppers. Gently simmer for ten minutes to begin to meld the flavors.
  • Using a blender or my personal favorite – a stick blender, purée the stew until thick and fairly smooth. There will be a rough texture to the purée, giving it a rustic look.
  • Add the chickpeas to the stew, and gently simmer for 10 minutes.
  • Serve hot with crusty bread and a light salad. Garnish with chopped mint or a drizzle of a good Balsamic vinegar.

Nutrition

Calories: 210.5kcal | Carbohydrates: 33.5g | Protein: 5.2g | Fat: 7.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.1g | Sodium: 1491.1mg | Potassium: 1151.1mg | Fiber: 13g | Sugar: 19g | Vitamin A: 1424.6IU | Vitamin C: 34mg | Calcium: 80.9mg | Iron: 2mg