A 15-minute flavour packed and wholesome vegan stew wit a rich tomato and harissa sauce and chickpeas. Make this for dinner and enjoy leftovers for lunch the next day – it is naturally plant-based, gluten-free and delicious.
This is my favourite kind of food and as the weather starts to dip as we enter autumn here in the UK, this is the kind of food that I crave. That said, I would definitely eat this in the height of summer, so you can definitely enjoy this 15-minute stew any time of year. And at any time of day: while recipe testing this one, I’ve been known to have it for brunch, lunch and dinner.
What makes this such a winner?
- It only takes 15 minutes: this means I also make it for lunch while working from home without taking up too much time. Simply add in all the vegetables, fry it off with some harissa and chopped tomato and let it simmer for 15 minutes.
- It is very minimal effort: one chopping board, one pan and one lid.
- It is packed with flavour: simple flavours are sometimes the best, so I use fresh tomatoes. You can also use chopped tin tomatoes too. The key ingredient that adds all the flavour is the harissa paste. This is one paste jar that I always have open in my fridge. It instantly transforms a dish – from tomato sauces to creamier ones and all the roasted vegetables, I love it. They vary in heat so just get to know how hot yours is. I like the rose or apricot harissa from Belazu.
- You only need a few ingredients: spring onion (or onion), aubergine and red pepper. Then the tomatoes go in with tomato puree and the harissa paste. Add in a tin of chickpeas and pop the lid on.
- It is highly versatile: don’t have any aubergine? No problem; just use courgette or mushrooms. Don’t have fresh tomato? Use tinned tomatoes instead. Don’t have any chickpeas? That’s fine, use another bean or legume like cooked lentils or black beans. The possibilities are endless.
As for serving this Aubergine Chickpea and Tomato Harissa Stew, my favourite way is with some hearty and wholesome flatbreads – like my 2-ingredient Pumpkin Flatbreads as shown here. They are great for dipping, dunking and soaking up all the wonderful sauce flavours. You can also serve it with other flatbreads, pitta breads, soda bread, rice/other grains or a jacket potato.
My other essentials are for this Aubergine Chickpea and Tomato Harissa Stew is a swirl of coconut yoghurt, a sprinkling of dukka or chopped nuts/seeds and some fresh herbs.
That’s it – and leftovers taste even better the next day. Make up a big batch and freeze a few portions to de-frost or take some in a Tupperware to warm up on the hob or in the microwave. The rich tomato and harissa flavours really go so well together, and the chunky pieces of vegetables and protein-rich chickpeas make this meal wholesome, healthful and delicious. It is family-friendly and is great for potlucks and picky dinners, too.
If you are looking for recipes similar to my Aubergine Chickpea and Tomato Harissa Stew, try out:
- Roasted Cauliflower Dahl
- Golden Chickpea and Aubergine Curry
- Sticky Asian-Style Aubergines with Coconut Rice and Curried Chickpeas
- Chickpea Carrot and Chard Red Thai Curry
- Sicilian Caponata with Rosemary Roasted New Potatoes
Aubergine Chickpea and Tomato Harissa Stew (Vegan GF)
A 15-minute flavour packed and wholesome vegan stew with a rich tomato and harissa sauce and chickpeas. Make this for dinner and enjoy leftovers for lunch the next day – it is naturally plant-based, gluten-free and delicious.
- Olive oil
- 2 spring onions, chopped small (or 1 small white onion)
- 1 aubergine, chopped into 1-cm cubes
- 1 red pepper, chopped into 1-cm cubes
- 2 large tomatoes (400g), roughly chopped (or 400g tin chopped tomatoes)
- 2 tbsp tomato purée
- 1-2 tsp harissa paste
- 1 tin chickpeas, drained (drained weight 240g)
- Salt and pepper
- To serve: flatbreads, coconut or other yoghurt, dukkha or mixed nuts/seeds, fresh herbs e.g. parsley/mint/coriander/chive
- Heat a glug of olive oil in a frying pan and add the spring onion, aubergine and red pepper. Fry on a high heat for 5 minutes and add some salt and pepper.
- Add in the chopped tomatoes, tomato puree and harissa paste and stir well. Now add the chickpeas and continue to simmer for 10 mins with a lid on over a medium-high heat.
- Serve warm with flatbreads, coconut or other yoghurt, some dukkha or mixed chopped nuts/seeds and some fresh herbs.
I look forward to hearing what you think of this 15-minute recipe for Aubergine Chickpea and Tomato Harissa Stew so please let me know below. if you make it, share it with my on social media, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!