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Roasted Aubergine, Harissa & Chickpea Stew

Roasted Aubergine, Harissa & Chickpea Stew

4.5rating out of 5

(4009 reviews from our customers)

Prep Time

35 min



This rich, spicy and satisfying aubergine and chickpea plant-based stew is served with spinach, bulgur wheat, fresh mint and toasted pine nuts – it's 4 of your 5-a-day!

Prep Time

35 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 aubergine
2 tomatoes
3 seed mix
1 pine nut & seed mix sachet (30g)
1 tbsp ras el hanout
5g mint
80g baby leaf spinach
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
130g bulgur wheat †
1 harissa paste sachet (40g)
1 tomato paste sachet (32g)
1 can of chickpeas (400g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 tomato
  • 1 pine nut & seed mix sachet (30g)
  • 1 tbsp ras el hanout
  • 5g mint
  • 80g baby leaf spinach
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 1 tomato paste sachet (32g)
  • 1 can of chickpeas (400g)
Typical Values per 100g per serving
Energy 493 kJ
117 kcal
2454 kJ
585 kcal
of which saturates
3.1 g
0.6 g
15.3 g
2.8 g
of which sugars
17.6 g
2.8 g
87.9 g
13.8 g
Fibre 5.3 g 26.6 g
Protein 4.8 g 24.1 g
Salt 0.74 g 3.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
1 tomato
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
5g mint
mint (100%)
80g baby leaf spinach
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
130g bulgur wheat
bulgur (wheat gluten)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 tomato paste sachet (32g)
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
  • Allergens highlighted by † (celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Roasted Aubergine, Harissa & Chickpea Stew

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Trim the green stalks off the aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a pinch of salt

Put the tray in the oven for 25 min until the aubergine is soft and golden

2 1416.

While the aubergine is cooking, boil a kettle

Dice the tomatoes

Peel and finely chop the red onion[s]

Dissolve 1/2 [1] Knorr vegetable stock cube in 250ml [450ml] boiled water and re-boil the kettle


3 1416.

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp olive oil over a medium heat

Once hot, add the chopped red onion and cook for 5 min or until softened 

4 1416.

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Drain and return to the pot

Once the onion has softened, add the ras el hanout to the pan with the tomato paste and cook for 1 min or until fragrant 

5 1416.

Once fragrant, add the diced tomato, vegetable stock and harissa paste (can't handle the heat? Go easy!) and cook for 5-10 min until reduced to a thick sauce

Meanwhile, re-boil a kettle, then drain and rinse the chickpeas 

Once the sauce has thickened add the drained chickpeas and cook for a further 2-3 min until combined – this is your harissa & chickpea stew

6 1416.

Add the baby leaf spinach to a colander and pour over the boiled water so that it starts to wilt

Rinse the wilted spinach under cold water until cool

Squeeze the water out of the spinach and chop it roughly, then add to the pot with the cooked bulgur wheat

Season with a pinch of salt and pepper – this is your spinach bulgur

7 1416.

Once the aubergine is soft and golden, push it to one side of the tray and add the pine nut & seed mix to the other side

Return the tray to the oven for 5 min or until toasted

Meanwhile, strip the mint leaves from their stems and chop them finely (save some leaves for garnish)

Stir the roasted aubergine into the harissa & chickpea stew


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Serve the roasted aubergine, harissa & chickpea stew with the spinach bulgur to the side

Top with the toasted pine nut & seed mixchopped mint and mint leaves


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