Slow Cooker Harissa spiced Tomato, Eggplant & Garbanzo Stew
I haven’t left the shores of my small island for 12 months as we wait in line for our vaccine. I’m working hard on being ok with this, just as many of you are. So my travels to Marrakesh in the Spring of 2019 seem far away and frankly, very exotic….
On my daily tours within the walls of the Medina I picked my way along the sheltered and well trodden paths of the souks. In the spice bazaar or Rahba Lakdima—otherwise known as the Place des Épices (it sounds so romantic in French) I bought handfuls of carefully weighed spice blends – Ras el hanout and Harissa – picked from the miniature mountains on display.
When I got home to my own kitchen I labeled old jam jars and poured in the spices from their little bags and lined them up alongside my other pantry staples.
I’ve only used a wet harissa paste before and never the dried Harissa spices but essentially the combination of red (chili) peppers, garlic, caraway, cumin, and paprika is the same, without the oil. There are dozens of variations of Harissa across Tunisia, Morocco, and other parts of North Africa and each home may add their own individual twist.
To reinvigorate the dried blend I simply mixed it with olive oil and lemon juice and used it as a marinade on the grill. Recently, inspired by these beautiful baby eggplant in the market, I created a stew for the Slow Cooker of Harissa spiced Tomato, Eggplant & Garbanzos. I played around with dried beans, peas and lentils to explore how best to cook these inexpensive nuggets of protein and fiber. Here is a link to our cooking method for dry Garbanzo beans if you prefer using the dried beans.
In continuing our exploration and development of new vegetarian and vegan recipes I assure any meat lovers out there that there really are satisfying alternatives made using fresh ingredients. All you need is a good seasoning of herbs and spices plus a knock out recipe. Dinners Done! Happy Cooking.
Slow Cooker Harissa spiced Tomato, Eggplant & Garbanzo Stew
Ingredients
- 2 tbsp olive oil
- 1-1/2 cups 1 medium onion, diced
- 1-1/2 lb eggplant 1” cubes or if using baby eggplant cut into 1/4 wedges
- 3 cloves garlic
- 2 cans garbanzo beans rinsed & drained
- 1 1/2 tbsp Harissa spice or paste
- 28 oz can tomatoes diced
- 2 tsp honey
Instructions
Slow Cook
- 1) ? heat oil in medium sauté pan on a medium heat; add onions, soften for 2 minutes 2) ? add eggplant to onion & cook for 4 minutes, turning once. 3) ? Stir in the garlic; transfer mixture to slow cooker. 4) ? Add garbanzos, harissa spices, canned tomatoes, and honey ? 5) ? stir, cover & cook on LOW for 6 hours, HIGH for 2-2-1/2 hours
Pressure Cook
- Pressure Cook 1) Heat the oil on medium sauté function; soften onion for 2 minutes 2) ? Add eggplant to onion & cook for 4 minutes, turning once. 3) ? Stir in the garlic, garbanzos, harissa spices, canned tomatoes, and honey PLUS 1/2 CUP WATER 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 6) Vent with Quick Pressure Release
Notes
Stock up for your slow cooker meal plans this month and make a purchase on our website as we raise money for Alex’s Lemonade Stand. Alex’s Lemonade Stand Foundation is an American pediatric cancer charity founded by Alexandra “Alex” Scott, who lived in Connecticut and suffered from neuroblastoma. The Foundation was started in 2005 by Alex’s parents. 15% of purchases will be donated on your behalf to this incredible organization throughout January.
Zen Moment
“Letting go gives us freedom, and freedom is the only condition for happiness. If, in our heart, we still cling to anything—anger, anxiety, or possessions—we cannot be free,” Thich Nhat Hanh
