Chickpea Stew with Eggplants Tomatoes and Peppers Recipe

Ingredients

• 1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks
• Salt and black pepper
• 6 tablespoons olive oil, divided
• 1 large onion, cut into 1-inch pieces
• 1 large bell pepper, stemmed, seeded, and cut into strips
• 2 zucchini, cut into 1-inch thick rounds
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1 cup water
• One 15-ounce can chickpeas, drained
• 8 sprigs cilantro, stems discarded, leaves chopped
• 8 sprigs parsley, stems discarded, leaves chopped
• Harissa, to taste

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