Moroccan Chickpea, Eggplant, and Tomato Stew

Matthew Granger

Since I inherited from my father a determination never to waste anything in the kitchen, I had to find a use for the harissa left over from last week’s harissa-scallion mayo . It ended up in a pot with the remnants from a photo shoot: chickpeas, tomatoes, onions, and eggplant. Since my husband doesn’t like eggplant (oh, just put it on the list!), I knew I could make the stew to suit myself, so I added 2 whole tablespoons of harissa- and I would have added more if I had had it.

Print This Post

Leave a Comment

Please Note: We welcome your feedback. It may take some time before your comment appears. All comments will be moderated.