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Aromatic Eggplant & Chickpea Stew with Whole-Wheat Pearl Couscous

A vibrant, one-pot meal that captures the essence of Moroccan flavor while perfectly aligning with a heart-healthy Mediterranean lifestyle. This richly spiced stew is packed with tender eggplant, hearty chickpeas, and a symphony of vegetables, served over nutty whole-wheat couscous for a deeply satisfying and nourishing dish.
Course Main Course
Cuisine Mediterranean
Keyword Mediterranean chickpea stew recipe, Mediterranean eggplant and chickpea recipe, one pot Mediterranean stew
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 421kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Medium saucepan with a tight-fitting lid
  • Cutting board
  • Chef's knife

Ingredients

For the Eggplant & Chickpea Stew:

  • 3 tbsp 45 ml Extra Virgin Olive Oil, divided
  • 1 large globe eggplant approx. 1.5 lbs/700g, cut into 1.5-inch cubes
  • 1 large yellow onion finely chopped
  • 1 large red bell pepper stemmed, seeded, and diced
  • 1 large carrot peeled and diced
  • 1 medium zucchini diced
  • 2 stalks celery finely chopped
  • 8 cloves garlic thinly sliced
  • 1.5 tbsp Ras el Hanout spice blend
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1 28-ounce / 794g can crushed tomatoes, no salt added
  • 2 15-ounce / 425g cans chickpeas, rinsed and drained
  • 2 cups 475 ml low-sodium vegetable broth
  • 1/2 cup 75g raisins
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon

For the Whole-Wheat Couscous & Garnish:

  • 1.5 tbsp Extra Virgin Olive Oil
  • 2 cups 320g dry whole-wheat pearl (Israeli) couscous
  • 2.5 cups 590 ml water
  • 1/4 tsp turmeric
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped

Instructions

  • Sear the Eggplant: Pat the eggplant cubes thoroughly dry with a paper towel. Heat 2 tablespoons of extra virgin olive oil in the Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding the pan, sear the eggplant cubes for 2-3 minutes per side, until golden brown. Remove the seared eggplant to a plate and set aside.
  • Build the Aromatic Foundation: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion, bell pepper, carrot, zucchini, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Stir in the sliced garlic and cook for one minute more until fragrant.
  • Bloom the Spices: Add the Ras el Hanout, cumin, coriander, smoked paprika, and cinnamon to the pot. Stir constantly for 45-60 seconds, allowing the spices to toast in the heat and release their aromatic oils.
  • Construct the Stew Base: Pour in the no-salt-added crushed tomatoes and the low-sodium vegetable broth. Scrape the bottom of the pot with a wooden spoon to deglaze, lifting any flavorful browned bits. Bring the mixture to a gentle simmer.
  • Braise for Tenderness: Gently return the seared eggplant cubes to the pot. Stir in the rinsed chickpeas, raisins, sea salt, and black pepper. Submerge everything in the liquid. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the eggplant is completely tender and succulent.
  • Prepare the Whole-Grain Couscous: While the stew simmers, heat 1.5 tablespoons of olive oil in the medium saucepan over medium heat. Add the dry whole-wheat pearl couscous and toast for 2-3 minutes, stirring frequently, until it smells nutty. Stir in the turmeric, then add the water. Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 10-12 minutes or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
  • Finish and Brighten: Uncover the stew. Squeeze in the fresh lemon juice and stir gently. Taste and adjust seasoning if necessary. The lemon juice should brighten all the flavors.
  • Serve: Fluff the cooked couscous with a fork. To serve, spoon a generous portion of couscous into a shallow bowl. Ladle the Aromatic Eggplant & Chickpea Stew over the top. Garnish lavishly with the fresh chopped parsley and mint before serving.

Notes

 

  • Eggplant Selection: Choose an eggplant that feels heavy for its size with smooth, shiny skin. This ensures a meaty texture and fewer seeds.
  • Spice Adjustment: Ras el Hanout blends can vary. Feel free to add another half-teaspoon at the end if you prefer a more intensely spiced flavor profile.
  • Storage: The stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the couscous separately.

Nutrition Facts

Per serving: 1/8 of total recipe
  • Calories: 421 kcal
  • Total Fat: 7.8 g
  • Saturated Fat: 1.1 g
  • Sodium: 343 mg
  • Total Carbohydrates: 70.7 g
  • Dietary Fiber: 14.3 g 
  • Total Sugars: 15.1 g
  • Added Sugars: 0 g
  • Protein: 14.2 g