Spicy Chickpea, Harissa and Aubergine Stew


Along with the bananas I have a fridge full of slightly wrinkled vegetables that really should have been eaten a week ago.  Rescued an aubergine, beat it unconscious on the kitchen counter-top, sliced and liberally salted it, then left the twitching remains in a colander for 40 minutes.

(I’ve heard that modern aubergines are bred to remove the “bitter” taste these days, with salting no longer necessary, but whenever I’ve omitted this step I’ve ended up eating lovingly-cooked spicy car tyre so I faithfully maintain The Old Ways).

Original from a recipe at the Daily Fail, which I’m not going to link to because it’s the Fail.  Feel free to go look for it on the website, if you can stand an entire sidebar of Semi Famous Women who are being accused of “flaunting their curves” when they’ve had the temerity to pop out for a pint of milk.


Spicy Chickpea, Harissa and Aubergine Stew

  • Half an aubergine, sliced and salted, then after 40 minutes thoroughly rinsed with cold water
  • Tin chopped tomatoes
  • Tin chickpeas, drained and rinsed
  • Tablespoon tomato puree
  • Level teaspoon harissa (less if you prefer less hot)
  • Handful black olives, chopped
  • Half red onion, chopped
  • Two cloves garlic, minced
  • Generous dash cinnamon
  • Around 100 ml water
  • Tablespoon olive oil
  • About half a mini-bottle of medium red wine


Heat the oil in a wok, and gently fry the garlic, onion and aubergine for 15 minutes on medium high.

Add the cinnamon and stir for a minute or so.

Add the wine and let it bubble for another minute or so.

Add the puree, harissa, tomatoes and chickpeas, plus the water.  Allow to bubble and then drop to a simmer.

Add the olives and simmer for 15 minutes.  Serve with bread or rice.








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