Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

In a ramekin, combine the harissa seasoning, the smoked paprika, the cumin, the coriander and the black pepper, and set aside.

Place a pot or a deep, wide pan or Dutch oven over medium-high heat, and drizzle in about ¼ cup of the olive oil. Once hot, add in the sliced onion and the eggplant, along with a couple of good pinches of salt, and stir to combine, cooking the onions and eggplant for about 5-6 minutes until beginning to soften.

Add the garlic and sprinkle in the spice mixture from the ramekin, and stir to combine. Cook for a couple of minutes longer.

Next, pour in the orange juice, add the chopped tomatoes with their juices, and add the vegetable stock/broth, along with the chickpeas, and stir to combine. Drizzle in some additional olive oil for silky richness and flavor.

Bring the mixture to the boil, then reduce the heat and very gently simmer the stew, uncovered, for 1 hour, stirring occasionally and very gently as to not break up the eggplant.

After an hour, remove from heat and fold in the chopped cilantro, parsley and mint, and drizzle in some additional olive oil. Check to see if additional salt/pepper is needed.

Serve the chickpea stew over rice, couscous or quinoa, or with a side of flatbread such as pita, lavash, or naan.