Harissa Spiced Aubergine Stew

This is such a warming and easy recipe, it’s a staple in our house. Hooray for harissa!


  • 3 tablespoons coconut oil
  • 2 aubergines, cut into cubes
  • Pinch of salt
  • 2 red onions, finely chopped
  • 1 tablespoon harissa
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of chilli flakes
  • 400g can chopped tomatoes


  1. Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then
  2. Add the red onions, harissa, garlic, cumin, coriander, cinnamon, chilli flakes and stir so the vegetables are well coated
  3. Add the tinned tomatoes and cook on a medium simmer for 15–20 minutes, stirring occasionally
  4. Serve with quinoa and a dollop of coconut cream if you wish 


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