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
serve over steamed couscous optional cilantro oil - blend a handful of cilantro, 4 tbsp olive oil, and a pinch of salt in a blender. Leave to infuse, strain & drizzle over the finished dish