This Eggplant Chickpea Stew recipe is a vegan take on the classic Moroccan Tagine dish that is spicy, flavorful, naturally gluten-free, healthy and very easy to make! Perfect for a satisfying lunch or dinner for vegans and non-vegans alike!
On cold days, nothing beats a warming stew that’s healthy, nutritious and delicious, right? If you tried and liked my Oriental Moroccan Quinoa Veggie Stir-fry, then you will love this too!
This dish consists of soft, creamy eggplants and tender chickpeas simmered in a fragrant tomato stew made flavorful with a Moroccan spice called Ras El Hanout and a mouth-tingling chili Harissa paste. It is a scrumptious mix of Oriental flavors that you will surely make again and again!
What is a Tagine?
Tagine, tajine or also tashiin refers to both, a North African stew and the pot in which the dish is traditionally cooked.
The tagine cookware is an earthenware pot with a flat base and conical lid that ensures to keep the moisture trapped inside. This ensures gentle preparation as more nutrients are retained during slow-cooking, steaming or braising. Furthermore, this keeps the vegetables tender even after a long cooking time and creates a special aroma.
However, you don’t need to buy a tagine to make this recipe. You can also slow-cook the stew slowly in a regular lidded large pan.
Homemade Vegan Moroccan Eggplant Chickpea Stew
The traditional Moroccan version of this dish usually comprises of veggies, meat, dried fruits, and spices to make a delicious, savory stew. This recipe makes use of eggplants and chickpeas to make it meatless yet hearty, protein-rich and filling.
- Eggplant: browned and slightly caramelized to add a smoky flavor, then simmered until soft and creamy!
- Chickpeas: add the ideal amount of plant-based protein to make this dish extra satisfying.
- Aromatics: I used onion and garlic as the flavorful base of the stew.
- Others: You will need red bell pepper, chopped tomatoes, and parsley.
Spices and Seasonings
- Spices: This eggplant chickpea stew recipe uses Ras El Hanout, cumin, and cinnamon. The perfect warm spice combination for a traditional Moroccan dish.
- Tomato paste: intensifies the tomato flavor and gives the dish a deeper savory and umami taste.
- Harissa Paste: This Tunisian chili paste adds the perfect amount of spiciness to the dish. If you prefer it less spicy, you can use ajvar instead.
- Maple syrup: gives the dish just enough sweetness to balance the saltiness. You can also use agave or coconut syrup instead.
- Lemon juice: a dash of citric juice will instantly brighten the stew and adds a hint of tanginess.
- Salt and pepper: to taste.
- Olive oil: you can also use any vegetable oil you have on hand.
- Vegetable broth: use a low-sodium brand to keep the dish as healthy as possible.
- Couscous: you can also serve your eggplant chickpea stew with other sides such as rice or quinoa.
- Garnishes: add some sesame seeds, pomegranate seeds, and mint, or anything that you like before serving. This not only looks great, but also tastes amazing!
How to make Chickpea Tomato Eggplant Stew
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll the full recipe with exact measurements in the recipe card below!
Step 1: Sauté vegetables
Start by sautéing the eggplant with a little salt for 5-6 minutes until slightly golden. Add a splash of water and stir until it has almost evaporated. Then cover the pan and set aside.
In another pan, heat the rest of the oil and sauté the onion for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds. Then add the red bell pepper and cook for 2-3 minutes until it begins to soften.
Step 2: Add spices and remaining ingredients
Now add Ras El Hanout, cumin, cinnamon, tomato and harissa paste and cook for a minute while stirring, until fragrant. Then add the eggplant back to the pan, and stir to combine. Add the tomatoes, veggie broth and maple syrup. Cover the pan with a lid and cook for 20 minutes. Add chickpeas, parsley, lemon juice, and pepper to taste and simmer for another 5 minutes or until the eggplant is really soft.
Step 3: Prep side dishes and serve!
In the meantime, cover the couscous with boiling water and set aside until is has absorbed all of the water. Serve your chickpea stew over couscous and garnish with sesame, parsley, pomegranate seeds and mint or other desired toppings. Enjoy!
This dish is rich in flavor and spices, so it is best to mellow it down with couscous. However, you can also pair it with steamed rice, quinoa, or bread if you prefer. You can also add some dried fruit such as raisins, figs, dates or apricots.
How to store stew?
To store, let your eggplant chickpea stew cool down entirely before transferring to an airtight food container. Then refrigerate it for 3-5 days or freeze in portions for future meals. It reheats beautifully in the microwave or on the stovetop!
This Eggplant Chickpea Stew is:
- Easy to make
- Warm and filling
- So delicious!
- Perfect for meal prep, lunch or dinner!
More vegan soup or stew recipes to try
- Sweet Potato Lentil Stew
- Best Lentil Soup
- White Bean Stew
- Red Lentil Dahl
- Thai Peanut Ramen Noodle Soup
- Minestrone Soup
- Sweet Potato Soup
- Thai Carrot Ginger Soup
- Creamy Cauliflower Soup
- Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Vegan Lasagna Soup
- Mushroom and Rice Soup
If you try this Eggplant Chickpea Stew recipe, feel free to leave me a comment and a star rating! And if you take a photo of your warming dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
Vegan Eggplant and Chickpea StewAuthor:
- 2-3 tbsp olive oil
- 1 eggplant chopped
- 1 tsp salt or to taste
- 1 onion chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 2 tsp Ras El Hanout
- 1 tsp cumin
- pinch of cinnamon
- 1 tbsp tomato paste
- 1-2 tbsp Harissa Paste to taste (or sub ajvar for a less spicy version)
- 14 oz (400 g) chopped tomatoes 1 can
- 1 cup (240 ml) vegetable broth
- 1 tbsp maple syrup or coconut sugar
- 8.5 oz (240 g) chickpeas 1x14 oz can drained
- ½ bunch parsley chopped (+ more to garnish)
- juice of ½ lemon or more to taste
- pepper to taste
To garnish (optional)
- pomegranate seeds
- Heat 1-2 tablespoons of oil in a pan. Add the eggplant, sprinkle with salt and cook for 5-6 minutes, stirring occasionally, until slightly golden. Add a splash of water and stir until it has almost evaporated. Then cover the pan and set aside.
- In another pan, heat the rest of the oil and sauté the onion for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds. Then add the red bell pepper and cook for 2-3 minutes until it begins to soften.
- Add Ras El Hanout, cumin, cinnamon, tomato paste and harissa paste and cook for a minute while stirring, until fragrant. Then add the eggplant back to the pan, and stir to combine. Add the tomatoes, veggie broth and maple syrup. Cover the pan with a lid and cook for 20 minutes.
- Add chickpeas, parsley, lemon juice, and pepper to taste and simmer for another 5 minutes or until the eggplant is really soft.
- In the meantime, cover the couscous with boiling water and set aside until is has absorbed all of the water.
- Serve your chickpea stew over couscous and garnish with sesame, parsley, pomegranate seeds and mint or other desired toppings. Enjoy!
- Feel free to add some dried fruit such as raisins, figs, dates or apricots.
- More information regarding storing etc., are mentioned in the blog post above!
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