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Roast Eggplant with Chickpea Stew and Jeweled Couscous

April 29, 2009
roasted eggplant with chickpea stew

roasted eggplant with chickpea stew

This is a beautiful dish and very healthy- lots of vegetables and very little fat.  I found this recipe on A Pot of Tea and a Biscuit, and was attracted to it because of the number of spices in it (you know I love long ingredient lists), and it’s relative ease to make.  It’s impressive enough for company, but easy enough everyday.  I really liked the contrast of flavors…a sort of sweet chickpea stew contrasting with the tangy eggplant, and reinforced by the combination of flavors in the couscous.  Serves 4-6.


For the eggplant: 2 small or 1 large eggplant, cut into cubes

Juice of 2 lemons

1 bunch fresh mint, finely chopped

4 cloves garlic, minced

2 t ground coriander

2 t paprika

2 t ground cumin

2 t ground black pepper

1t cayenne pepper

1 t harissa paste (you can omit if you don’t have this)

1/2-1 t salt

4 T olive oil

For the chickpea stew:

2 onions, diced

2 T olive oil

2 cloves garlic, minced

1 t paprika

pinch of cayenne

14 oz can chopped tomatoes

1/2 c vegetable stock

1 t sugar

2 T tomato paste

15 oz can chickpeas, drained

1 bay leaf

salt, to taste

2 T fresh cilantro, finely chopped

For couscous:

1 1/2 c couscous

1 1/2 c water or vegetable stock

1/3 c slivered almonds

1/4 c golden raisins

Zest of 1 lemon

2 T fresh cilantro, finely chopped

Salt to taste


Place eggplant in a rectangular baking dish.  Mix the rest of the eggplant ingredients in a bowl and toss with the eggplant.  Let marinate for 30 minutes.  Heat oven to 375 degrees and bake eggplant for 30 minutes, or until it is soft and browned.  Set aside.

Meanwhile, the heat oil for the chickpea stew in a saucepan over medium high heat.  Add onion and saute until slightly browned, about 5 minutes.  Add the garlic, paprika and cayenne and cook for 2 minutes, stirring constantly.  Add the vegetable stock, tomatoes and sugar and continue cooking until the sauce has thickened a bit, about 5 minutes.  Add the tomato paste, chickpeas and bay leaf.  Cook, uncovered, for another 5 minutes.  Add the chopped cilantro, salt to taste and remove the bay leaf.  Keep warm and set aside.

For the couscous: bring the 1 1/2 c vegetable stock to a boil in small saucepan.  Stir in the couscous remove from heat.  Cover and let sit for 5 minutes.  Uncover (water should be absorbed) and fluff with a fork.  Add the rest of the couscous ingredients and stir to incorporate.

Serve couscous topped with chickpea stew and the roasted eggplant.

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