Ingredients

• 1 eggplant (aubergine), diced
• 2 zucchini, sliced
• 1 bell pepper, red, diced
• 1 bell pepper, yellow, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrot(s), sliced
• 1 15 oz can of chickpeas, drained
• 1 15 oz can of tomato(s), diced, undrained
• 2 tablespoons of tomato paste
• 3 tablespoons of Harissa Sauce
• 1 teaspoon of cumin
• 1 teaspoon of coriander (cilantro)
• 1 teaspoon of paprika
• 1/2 teaspoon of cinnamon
• 4 cups of Vegetable oil
• salt and pepper, to taste
• coriander (cilantro), fresh, chopped for garnish - optional
• couscous, or rice for serving

Instructions

1. Mix In a large bowl, combine the diced eggplant, sliced zucchinis, diced red and yellow bell peppers, chopped onion, minced garlic, sliced carrots, chickpeas, diced tomatoes, and tomato paste.

2. Whisk In a separate bowl, whisk together the harissa paste, ground cumin, ground coriander, smoked paprika, and ground cinnamon.

3. Assemble Pour the harissa mixture over the vegetables in the slow cooker. Stir to ensure even coating.

4. Add the vegetable broth to the slow cooker and season with salt and pepper to taste. Stir well.

5. Cook Cover the slow cooker and cook on low heat for 6-8 hours or until the vegetables are tender.

6. Taste the stew and adjust the seasoning if needed. If you prefer a thicker stew, you can use a ladle to remove some liquid or add a cornstarch slurry.

7. Serve Serve the Harissa Vegetable Stew over cooked couscous or rice.

8. Garnish with fresh cilantro or parsley before serving.