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Flavorful Moroccan Stew with Eggplant, Chickpeas & Harissa

This Moroccan stew recipe is a hearty, plant-based dish full of bold spices, roasted eggplant, fire-roasted tomatoes, and chickpeas. With smoky paprika, cumin, and harissa paste, this stew delivers rich flavor in every bite. Served over fluffy rice, it makes the perfect vegan comfort food for weeknight dinners or cozy weekends.

Why You’ll Love This Moroccan Stew

  • 🌱 100% plant-based and dairy-free

  • 🍆 Roasted eggplant adds depth and richness

  • 🧄 Spiced with cumin, smoked paprika, and harissa

  • 🍲 Hearty and satisfying with chickpeas and tomatoes

  • ⏱ Easy to prepare with simple ingredients

This vegan Moroccan stew is a beautiful balance of smoky, spicy, and slightly sweet flavors—a meal that’s as nourishing as it is comforting.

Ingredients for Vegan Moroccan Stew

  • 1 large eggplant, cubed

  • 2 Tablespoons olive oil

  • ½ Tablespoon sea salt

  • 1 large onion, sliced thin

  • 3 cloves garlic, minced

  • 1 Tablespoon cumin

  • 1 Tablespoon smoked paprika

  • ¼ teaspoon sea salt

  • 2 (15-ounce) cans diced fire-roasted tomatoes

  • ½ cup vegetable broth

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1 Tablespoon maple syrup

  • 2 Tablespoons harissa paste

  • Fresh cilantro, for garnish

  • 2 cups cooked rice (for serving)

How to Make Moroccan Stew (Step-by-Step)

  1. Roast the Eggplant – Preheat oven to 425°F. Spread cubed eggplant on parchment paper, drizzle with olive oil and salt, and roast for 30 minutes, flipping halfway.

  2. Cook the Base – In a large pot, sauté sliced onions until soft, adding a splash of vegetable broth to prevent sticking. Stir in garlic, cumin, and smoked paprika; cook 1 minute.

  3. Build the Stew – Add diced fire-roasted tomatoes (with juices) and vegetable broth. Cover and simmer for 4 minutes.

  4. Add Chickpeas & Harissa – Stir in chickpeas, maple syrup, harissa paste, and roasted eggplant. Simmer until flavors combine.

  5. Serve & Garnish – Season with additional salt if needed, serve over rice, and garnish with fresh cilantro.

Storage & Meal Prep Tips

  • Store in the fridge for up to 4 days in an airtight container.

  • Freeze for up to 3 months; thaw in fridge before reheating.

  • Reheat on the stovetop with a splash of broth to loosen.

Serving Suggestions 🍴

  • Serve over rice, couscous, or quinoa

  • Pair with warm flatbread or pita

  • Top with fresh herbs and a squeeze of lemon for brightness

This spiced Moroccan eggplant and chickpea stew is a nourishing, flavorful meal that brings warmth to the table any time of year.

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