Harissa Eggplant and Chickpea Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 209
A rich and warming eggplant stew with a spicy harissa kick. Leave out the feta topping if you want to make this dish vegan.
recipe updated 28 Aug. 2025
Ingredients
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- Red onion
- 280 g
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- Eggplant
- 600 g
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- Canned chickpeas
- 400 g
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- Coriander
- 4 tablespoons
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- Oil
- 2 tablespoons
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- Garlic clove
- 4
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- Ground coriander
- 1 tablespoon
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- Ground cumin
- 1 tablespoon
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- Ground cinnamon
- 1 teaspoon
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- Cherry tomatoes
- 200 g
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- Harissa paste
- 2 tablespoons
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- Tomato paste
- 1 tablespoon
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- Canned chopped tomatoes
- 400 g
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- Water
- 50 g
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- Salt & pepper
- as needed
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- Feta cheese
- 20 g
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- Coriander
- 2 tablespoons
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add oil, garlic clove and red onion to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 5 min, 140°C, Speed Min
- Then add eggplant to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 140°C, Speed Min
- Then add ground coriander, ground cumin, ground cinnamon, cherry tomatoes, Harissa paste and tomato paste to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 10 min, 110°C, Speed Min
- Then add canned chopped tomatoes and water to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 25 min, 104°C, Speed 1
- Then add canned chickpeas and coriander to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 7 min, 100°C, Speed Min
- Then add salt & pepper to the Cooking Chef XL Bowl
- Serve
- Garnish with feta cheese and coriander