Effortless Chickpeas Eggplant Maghmour (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup cooked chickpeas
02 -
1-2 tablespoons tomato paste
03 -
3 fresh tomatoes, chopped
04 -
2-3 garlic cloves, minced
05 -
1 yellow onion, finely diced
06 -
2 medium eggplants, peeled in alternating sections
→ Seasonings
07 -
Extra virgin olive oil for roasting
08 -
½ cup water, plus more if needed
09 -
Salt and freshly cracked black pepper, adjusted to your taste
10 -
½ teaspoon ground cinnamon
11 -
2 teaspoons dried mint flakes
→ Garnish
12 -
Lemon zest
13 -
Fresh mint sprigs
# Instructions:
01 -
Set your oven to 200°C (400°F) and let it heat up.
02 -
Peel strips off the eggplants for texture and slice into chubby 3-4 cm chunks.
03 -
Scatter the eggplant chunks on a baking sheet, coat generously with olive oil, and toss a bit. Roast in the oven for 20-25 minutes until they soften and turn lightly golden.
04 -
In a medium pot, warm up 2 tablespoons of olive oil over medium heat. Throw in the onion and cook till it turns soft and see-through, about 5-7 minutes.
05 -
Add the minced garlic to the pot and stir for about a minute till it smells amazing. Then, mix in the cinnamon and tomato paste, giving it all a good stir for another minute.
06 -
Toss the chopped tomatoes into the mix. Lower the heat a bit, stir well, cover with the lid, and let it simmer for at least 10 minutes. Add a splash of water occasionally to keep things from getting stuck.
07 -
When the tomatoes have become saucy, gently mix in the roasted eggplant and cooked chickpeas. Try not to break apart the eggplant chunks as you stir.
08 -
If the stew needs it, add extra water until it’s rich and chunky. Simmer on low for another 5-10 minutes so everything comes together.
09 -
Sprinkle in the dried mint along with salt and pepper. Taste and make any tweaks you like.
10 -
Scoop the stew into a bowl. Top it off with fresh mint leaves and a bit of lemon zest. Grab some Lebanese bread if you'd like and enjoy it warm.
# Notes:
01 -
This dish, Maghmour, is a beloved Lebanese eggplant stew often served cool or at room temp.
02 -
Go for a good quality olive oil—it makes a big difference in flavor.
03 -
The flavors deepen beautifully after a day, so it’s even better if you make it ahead of time.