When it comes to Moroccan cuisine, the magic of spices, flavors, and aromas takes center stage. One dish that perfectly encapsulates the rich tapestry of Moroccan cooking is Eggplant & Chickpeas Harira. This hearty stew is not only a treat for the senses but also a nourishing meal that warms the soul. Join us as we explore the culinary wonder that is Eggplant & Chickpeas Harira.

The Legacy of Moroccan Harira

Harira, a traditional Moroccan soup, has been gracing the tables of Moroccan families for centuries. It's often enjoyed as a comforting meal during Ramadan to break the fast, but it's equally cherished year-round. The base ingredients typically include tomatoes, lentils, and a mix of spices that give it a rich, earthy flavor. However, the beauty of Moroccan cuisine lies in its adaptability, and this version of Harira featuring eggplant and chickpeas is a testament to that.

The Ingredients

Eggplant: Begin with a couple of plump eggplants. Their mild, creamy texture perfectly complements the bold flavors of the Harira.

Chickpeas: These little protein-packed legumes add a delightful nuttiness to the dish, and their texture contrasts beautifully with the tender eggplant.

Tomatoes: The foundation of the dish, tomatoes provide a luscious, sweet-tart base for the soup.

Onions & Garlic: These aromatic staples provide the savory base of the Harira, infusing it with depth and complexity.

Spices: A blend of spices like cumin, paprika, and cinnamon adds the distinctive Moroccan touch, turning this dish into a fragrant masterpiece.

Lentils: Red or brown lentils add a satisfying thickness to the soup and make it truly hearty.

Cilantro and Lemon: A garnish of fresh cilantro and a squeeze of lemon juice at the end adds brightness and a burst of freshness to each spoonful.

The Cooking Process

Prep the Eggplant: Begin by cutting the eggplant into cubes, salting them lightly, and letting them sit for about 20 minutes to remove excess moisture. This step helps ensure that the eggplant doesn't turn mushy during cooking.

Sauté the Onions & Garlic: Heat some olive oil in a large pot and sauté finely chopped onions and minced garlic until they become fragrant and translucent.

Add the Spices: Stir in a blend of Moroccan spices, including cumin, paprika, and a pinch of cinnamon. These spices will infuse the dish with that signature North African flavor.

Tomatoes & Lentils: Add diced tomatoes and rinsed lentils to the pot. Stir well, allowing the lentils to soak up the flavors of the spices.

Eggplant & Chickpeas: Gently fold in the drained eggplant cubes and cooked chickpeas, then let everything simmer until the eggplant becomes tender.

Simmer & Serve: Allow the Harira to simmer until the flavors meld together, and the lentils are soft. Taste for seasoning, and adjust with salt and pepper as needed.

Garnish: Finish by garnishing each serving with fresh cilantro leaves and a squeeze of lemon juice for that essential Moroccan zing.

The Result

Eggplant & Chickpeas Harira is a sensory journey through Morocco. The combination of tender eggplant, hearty chickpeas, and the warmth of Moroccan spices creates a dish that's both comforting and exciting. The textures dance on your palate, while the spices transport you to the bustling markets of Marrakech.

Serve this Harira with warm, crusty bread, and you have a complete meal that's perfect for sharing with friends and family. The dish embodies the essence of Moroccan cuisine - a celebration of bold flavors, rich traditions, and the joy of gathering around the table.

Mixing it All Together

Eggplant & Chickpeas Harira is more than just a meal; it's a glimpse into the heart of Moroccan culinary culture. The complex blend of flavors, the careful layering of ingredients, and the rich history behind this dish make it a must-try for anyone seeking an authentic taste of Morocco. So, grab your apron, gather your ingredients, and embark on a culinary adventure that will leave your taste buds yearning for more. Bon appétit!

Ingredients

2 tbsp olive oil
1 medium yellow onion, thinly sliced
1 tsp salt, plus a pinch
4 cloves garlic, minced
2 tbsp minced fresh ginger
1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes)
8 cups vegetable broth
1 medium eggplant (~1 lb), peeled and cut into 1/2-inch chunks
1/2 cup brown or green lentils
2 tsp sweet paprika
1/4 tsp ground cinnamon
1 tsp saffron threads, crushed (optional)
1 (24-oz) can crushed tomatoes
- I only had a 15 oz can and used that and it was fine. Use this as a tasty template but don’t sweat the specifics on this part
1 (15-oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas)
1/4 cup chopped fresh mint, plus extra for garnish
1/4 cup chopped fresh cilantro, plus extra for garnish
- I hate cilantro. Mine has zero in it
4 ounces angel hair pasta
- I used old Udon noodles that I had. Just toss in whatever you’ve got and you’ll be fine. The angel hair is great and the Udon is the same shape but Udon is buckwheat and gluten free and also about to expire which made it the right noodle for my dish

Directions

1. Preheat a 4-quart soup pot over medium heat and add the oil. Saute the onion in the oil with a pinch of salt until translucent, 3-4 minutes. Add the garlic, ginger, and red pepper flakes and saute for 1 more minute.

2. Deglaze the pot with a splash of broth. Add the eggplant, lentils, paprika, cinnamon, remaining 1 tsp of salt and saffron threads (if desired), along with 4 cups of the broth. If you add all of the broth it will take a longer time to come to a boil and break down the lentils and eggplant, which is why we’re not adding it all at once.

3. Cover the pot and bring to a boil. Keep it at a boil but lower the heat a bit if it’s boiling too violently. Leave the lid slightly ajar so that steam can escape, and boil for 20 minutes, checking and stirring occasionally. The eggplant should be mostly disintegrated and the lentils should be soft.

4. Add the tomatoes, chickpeas, mint and cilantro and at least 2 more cups of vegetable broth, and more if needed to make it soup-like and not too thick. Bring to a boil, then break the pasta strands into thirds and add to the pot, gently coaxing with a spatula to submerge and separate the strands. Cook until the pasta is soft then thin out the soup with the remaining broth, if needed. Serve in big bowls, with extra herbs for garnish.

Eggplant & Chickpeas Harira: A Hearty Moroccan Delight