Braised Harissa Eggplant with Chickpeas

Braised Harissa Eggplant with Chickpeas

Braised harissa eggplant with chickpeas is a simple vegan and gluten-free main dish. Meaty eggplant, basic tomato-y broth, and spices.


Coming at you with an incredibly basic, fast, and very little active ingredient dish that includes among my preferred summer season crops. I understand that eggplant preparation perplexes a great deal of individuals, or possibly they have actually had a disappointment cooking it previously. The bitterness or the uncommon texture shows up a lot. I’m hoping that I can alter some understandings with this spicy and tasty braised harissa eggplant. “Braise” is a little generous given that the completed stew just simmers for about 10 minutes, however ideally you can forgive me;-RRB-

Aside from the eggplant and bathing of herbs, this is a pantry-friendly dish. Squashed tomatoes and prepared chickpeas complete this summery stew, and harissa-ish spices make it unique. We construct harissa taste in the pot instead of making the paste individually and including it in. I utilize a fresh chili, however you might definitely grab dried if it indicates preventing a journey to the shop. I served my own over some prepared millet, however wild rice and even pasta would be excellent. A hunk of bread could not injure either.

In my sluggish going objective to minimize plastic in our home, I discover myself cooking my own beans or tomatoes when I can, or sourcing shop purchased ones crammed in glass when I require a little benefit. I enjoy the containers that Jolly packs their tomatoes and prepared beans in– best for re-using, no BPA, and they do not move any odd flavours to the item. I do not mind the small bump in expense with these due to the fact that I value the dedication to a sustainable product and the dedication they need to paying reasonable earnings for everybody in their supply chain.

I likewise simply need to state that their tomatoes taste like pure sunlight. Jolly farmers utilize natural non-hybridized ranges of tomatoes grown in Tuscany that are crammed in less than 24 hr. The taste is so brilliant and pure.

While this braise is fairly fast, I personally choose to salt the eggplant and let it sit for a complete hour prior to cooking. You simply toss the eggplant cubes in an excellent quantity of salt and let the eggplant being in a colander in the sink.

From my experiences, the practice of salting minimizes the bitterness, however most significantly it considerably enhances the texture. This is particularly real if you’re gently frying the eggplant, which we perform in this dish. The eggplant flesh ends up being smooth in a manner. Take that crisp-silky texture and blend it up with a hot tomato-y base, some toothsome chickpeas, lemon, and herbs? Late summer season excellence if you ask me. Hope you people enjoy this one!



Braised Harissa Eggplant with Chickpeas

Braised harissa eggplant with chickpeas is a simple vegan and gluten-free main dish. Meaty eggplant, basic tomato-y broth, and spices.

PREPARATION TIME 20 minutes COOK TIME 15 minutes Resting Time 1 hr OVERALL TIME 1 hr 35 minutes

Course Main Dish, Side Meal, Soup, Stew Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Active Ingredients

  • 1 big eggplant
  • 1 tablespoon sea salt, plus additional
  • 3 tablespoons olive or avocado oil, plus additional if required
  • 1 medium cooking onion, little dice
  • 1 little chili (such as cayenne or fresno), seeded and minced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground caraway
  • 1/2 teaspoon ground coriander
  • 1 1/2(* )cups prepared chickpeas ground black pepper, to taste
  • 2
  • cups crushed tomatoes 1
  • cup veggie stock 1
  • tablespoon fresh lemon juice 1/4
  • cup sliced flat leaf parsley Directions

Eliminate the stem of the eggplant and slice into 1-inch cubes. Location the cubes in a colander and toss them with the tablespoon of salt. Reserve for an hour in the sink.

  • After an hour, wash the eggplant (to get rid of excess salt) and completely pat the cubes dry with paper towel or tidy cooking area towels.
  • Establish a supper plate with a couple paper towels on top. In a broad, deep braiser-style pot or deep frying pan, heat the oil over medium heat. In batches, scorch the eggplant till it’s golden brown on all sides and softened. As the eggplant surfaces, eliminate it from the pot with a slotted spoon and location it on the paper towel-lined plate. Reserve.
  • If required, include more oil to the pot and lower the heat to medium. Include the onions and hot pepper to the pot and sauté till onion is clear, about 4 minutes. Include the garlic, cumin, caraway, and coriander to the pot and stir till aromatic, about 30 seconds. Include the chickpeas, some salt and black pepper to taste, and after that stir to coat the chickpeas in spices. Include the tomatoes and veggie stock to the pot.
  • Bring the braise to a boil and simmer, exposed and stirring sometimes, for 10 minutes. Include the eggplant back into the pot and bring the braise approximately a boil once again. Stir in the lemon juice and parsley. Serve the braised harissa eggplant hot over millet or rice (or any other starch of option).
  • Notes

You can get away with salting the eggplant for a minimum of thirty minutes, however I actually advise offering it the complete hour (or approximately 1 1/2 hours). This appears like a great deal of salt, however you’ll be washing a great deal of it away prior to the cooking begins.

  • I left the peel on my eggplant, however do not hesitate to eliminate yours if you choose it that method.
  • I like a broad and deep braiser-style pot, however a routine soup pot and even a deep frying pan will work for this dish.
  • This braise/stew is an outstanding base for all type of small-dice summer season veggies like zucchini, green beans, or bell peppers. You might amount to 2 cups together with the onions. You may require an additional couple of splashes of veggie stock, however otherwise the dish ought to stay the very same.
  • I grind the caraway seeds in my spice mill for this dish. Not 100% sure if you can purchase ground caraway in shops. You can likewise simply leave them entire!

  • ** This post was developed in collaboration with

Jolly Foods All viewpoints revealed are my own. Thanks for supporting! Published in fall, earthy, gluten totally free, main dish, nut totally free, fast, refined sugar-free, salted, soup, sour, spicy, summer season, vegan

Conceal 39 remarks


  • Oh man, this looks tasty! I have actually not had a veggie stew like this in ages, I’m going to need to get the active ingredients next time I head to the stores. Excellent dish!

    Reply Patricia Scarpin

  • I want I had a bowl of this stunning food in front of me today, and it is just 07:30 am.:-RRB-

    Reply Amanda|Whats Cooking

  • Laura, when I read this post today I understood right away that I was going to make it for supper tonight. On my method house from burning the midnight oil( after 8p), I visited the shop to get whatever I could not discover at the farmer’s market and got to work. This is SOOOO great! It fasted to create and your treatment of the eggplant was dazzling. The lemon juice and the caraway seeds included a lot taste. This is certainly entering into the rotation. Next time I’m including zucchini. Thank you for sharing. You have actually got such a propensity for dish advancement. And yes to minimizing plastics! It’s great to see wise business beginning to adjust. xo

    Reply Breanne

  • I was trying to find a dish to utilize the beautiful eggplant I have actually seen at the farmers market– this will be it! Thrilled to attempt it.

    Reply The Modern Appropriate

  • Eggplant is certainly among those veggies that can be inadequately prepared and destroy it permanently. Thank you for your ideas of salting the eggplant beforehand! I make sure this alone will enhance lots of other dishes for cooks all over. This stew looks incredible and I certainly require to make it quickly, most likely coupled with an excellent baguette.

    Reply Nancy

  • I can’t appear to discover caraway, in seed or ground. I do nevertheless have harissa paste in the house. Just how much would I require to utilize in this dish to change the spices?

    Reply Laura

    • Hey There Nancy,

      I would begin with 2 tablespoons of the paste, and include more if you believe it required as you taste the braise. If you’re utilizing paste, you can remove the dried spices and the chili (unless you desire yours to be a bit hotter).
      – L
      Reply Ann

  • Can I simply state I enjoy you and your website? I made this meal last night and it is so tasty! I have actually yet to make anything you publish that does not end up. I do not understand where you get your motivation, however keep it coming. Your capability to develop both depth and layer of flavours is off the charts. Thank you!

    Reply Kim H

  • Oh man, that was great. I ran out chili peppers so I replaced red pepper flakes. Otherwise no modifications. I will certainly make once again. Delicious! And I didn’t understand that I was a caraway fan till I attempted Laura’s dishes. Thank you!

    Reply Char

  • This meal was tasty … next time i will include some potato to heft it up a bit however the flavours were incredible!!!

    Reply Lynne

    • I included potato as you recommended. Outstanding concept!

      Reply Kate S

  • Simply made this and it is extraordinary. Although I found I ran out coriander, it’s still very delicious and delightful. Thank you !!

    Reply Tania

  • I definitely enjoy eggplant, so I constantly wish to attempt dishes where this active ingredient functions. And this one was tasty! I had it on bruschetta, on pasta and simply by itself– it was that great. Thanks Laura, your meals constantly motivate me to enter the cooking area and begin cooking!

    Reply Petra Giliomee

  • Thank you for the dish, it was soooo great. Will certainly make it once again

    Reply Billy

  • Thanks for this dish, can’t wait to attempt it in the house! Harissa is certainly among my favorites.

    Reply Catherine

  • This is definitely tasty! I included ground turkey to the onions and pepper prior to including the tomato and veggie stock. I really utilized chicken stock rather, too. Thanks !!

    Reply Linda

  • This was tasty! I followed the invoice practically precisely other than that I utilized a jalapeño pepper since that’s what I had. I ground up the caraway seed in a tiny processor and am quite sure that is what made this taste so unique, together with the lemon. So, so great.

    Reply Cassie Fall Tran

  • Eggplant in a scrumptious harissa sauce is the very best mix on the planet of eggplant meals! I need to make this homemade harissa sauce, however I’m specific I ‘d begin making it all the time! Certainly going on my dish list ASAP!

    Reply DC

  • Excellent dish! Seriously can’t wait to consume the left overs.

    Reply Natalie

  • What Staub pan is this??

    Reply Laura

    • It’s a 4 quart braiser.

      – L
      Reply Michelle Ward

  • This is a scrumptious meal! Thank you!

    Reply Brenda

  • This was great. I didn’t have caraway so extra sumac. Easy to make.

    Reply Dave Speller

  • I made this last night and served it over couscous. it was exceptional. I didn’t have a Fresno chile so I utilized about 1/2 tsp of red pepper flakes. heat was ideal (my better half does not like meals that are too hot; me, on the other hand …)

    Reply Julia

  • Simply wished to state that i have actually made this two times now, utilizing a harissa spice mix I still had in my cabinet. Was definitely tasty and simple to make, and it will most likely not be the last time I have actually made it, either;-RRB-

    Had it with pasta and baguette up until now, so that leaves any kind of grains to check out …
    Thanks a lot for sharing!
    Reply Sarah

  • Fabulous! I utilized less broth in order to make a thicker stew. I likewise tossed the eggplant in a blended egg white prior to frying them. By doing this the eggplants do not soak up almost as much oil: )

    Reply J3

  • I enjoy this dish, this is the 3rd time I have actually made it. My meat eater hubby even enjoys it. I include a bit of sugar to cut the acid of the tomatoes I likewise double the quantity of spices, aside from that it’s as composed. I have actually never ever prepared with Egg Plant till this dish … thanks for sharing it.

    Reply Kristin

  • I have a Harissa spice mix, could I utilize this in location of the other spices in your dish?

    Reply Laura

    • Yes certainly!

      – L
      Reply Bruce hogge

  • I doubled the spices and garlic

    3/4 cup additional tomatoes
    Included sun dried tomatoes 3/4 cup
    Included Romano beans -about a cup
    Included roasted red peppers– 1 cup
    Replaced butter beans
    Outcome– WOW– so great. Vegan better half and me voted this is a repeat keeper.

    Outstanding meal– a meal in a meal– taken pleasure in with some crusty bread.

    Reply Janaan Domeyer

  • I have actually made this dish prior to and it’s tasty. Particularly throughout Lent, it’s a go-to meatless choice.

    Without a braiser pan, I have actually constantly utilized a Dutch Oven. Would there be any advantage to utilizing a frying pan vs a Dutch Oven?

    Reply Laura

    • Hi Janaan,

      I believe with the frying pan, the stew might focus and minimize a bit more– however most likely not in an incredibly visible method. I state if you have actually had great outcomes with Dutch oven, persevere;-RRB-
      – L
      Reply Michelle

  • Wow! This is best for what the garden is providing! I simply made this, included some yellow and green courgette and it’s incredible!

    Certainly a repeat dish! Thank you:-RRB-

    Reply Suzanne

  • This looks so great! What a terrific method to consume eggplant in a filling however plant based meal!

    Reply Vanessa

  • Thanks for sharing! Does it reheat well?

    Reply Tammy

  • OMG this was great! I made a variation though. Rather of utilizing the chili and spices I included a tablespoon of Rose Harissa that I keep on hand. The taste is incredible!!! Thank you !!!

    Reply Jean

  • Beautiful flavours however next time I will put almost double the dried spices. Thanks for sharing the dish.

    4 stars
    Reply nona

  • this is pure home cooking!

    5 stars
    Reply Summertime Yule

  • Really enjoyed this meal! The caraway felt uncommon here, however it was an actually good touch!

    5 stars

Grilled Pizza Portobellos with Lemony Cashew “Ricotta” The Creamiest Do It Yourself Instantaneous Oatmeal Check Out Complete Post


Leave a Reply

Your email address will not be published. Required fields are marked *