As it is wont to be in January, it was gray and cold and drizzly when I made this and I really wanted a cheerful dinner.
This rainy day vegetable stew hit the spot and the colors of the dish, the Middle Eastern spices and the heat of the harissa reminded me that sunny days are right around the corner.
This made enough for two portions. I had one portion for dinner over couscous and the rest for lunch the next day, sans couscous, as a warm salad. Both delightful.
1 can of chickpeas, rinsed and drained
1/2 eggplant, cubed
4 mini peppers, deseeded and quartered
1 bunch lacinato kale, finely chopped and stem ends removed
1/3 red onion, chopped into thin half moons
1 tsp olive oil
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom seed
1/8 tsp ground turmeric
Salt to taste
Over low heat, heat the olive oil in a pan along with the spices. As soon as the spices release their fragrance, add the onion slices and stir to combine.
Once the onion starts to soften and become translucent, add the eggplant cubes and the peppers. Stir to combine.
Add two cups of water or vegetable stock to the pan. Cover and cook over medium heat for about five minutes, until the vegetables are soft.
Stir in the kale and the chickpeas and cover again for five minutes to heat the chickpeas through and to wilt the kale.
Check for salt and add a bit more cumin if necessary.
Serve as is or over couscous, topped with a spoonful of plain, full-fat Greek yogurt, some rose harissa. I happen to have a bag of dried rose petals in the pantry so I sprinkled some on for additional color. Pomegranate arils would be a good addition too, as would chopped cilantro leaves. neither of which I had on hand at that time.