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Moroccan Eggplant and Chickpea Stew

From the traditional and homely Souks of Morocco comes this robust and delicious stew made using chickpeas, Marinara, and absolutely delicious Moroccan Harissa!
Calories: 369kcal


  • 2 tbsp Extra Virgin Olive Oil
  • 1 Onion (sliced)
  • 4 to 5 cloves Garlic (minced)
  • 1 large Eggplant (cubed)
  • 3 tbsp Moroccan Harissa Sauce
  • 1 can Chickpeas (drained and dried)
  • 1 cup Marinara Sauce
  • 1 cup Water
  • Few sprigs Fresh Coriander (finely chopped for garnish)
  • Sourdough Bread Slices (toasted)


  • Place a colander over a bowl.
  • Add the cubed eggplant in the colander and coat generously with salt.
  • Let the eggplant sit with the salt for about and hour. Discard all of the water that is accumulated in the bottom.
  • Dry the eggplant with paper towels. Set aside.
  • In a wide pot, add the olive oil. Add the eggplant into the hot oil to sear it. We are looking for an even brown colour.
  • Once the eggplant is well browned, remove from the pot and transfer to a plate.
  • In the same pot and oil, add the onions and garlic and cook until slightly caramelised.
  • Add the Moroccan Harissa and cook for a couple of minutes.
  • Add the Chickpeas and the Marinara Sauce.
  • Add the water and cook the stew covered for 6 to 7 minutes, stirring in intervals to ensure that it doesn't stick to the bottom of the pot.
  • Once the stew has thickened nicely, transfer to your favourite bowl and garish with some chopped coriander.
  • Enjoy with some toasted sourdough!


Serving: 100g | Calories: 369kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 1305mg | Potassium: 1021mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1064IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 3mg
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