Eggplant Chickpea Recipe {Lebanese Moussaka - Maghmour}

5 from 4 votes

Eggplant Chickpea Recipe {Lebanese Moussaka - Maghmour}

This Lebanese eggplant chickpea recipe is a Middle Eastern moussaka that's the perfect easy vegan stew to feed the whole family. Roasted eggplants and chickpeas are immersed in a rich tomato sauce with beautiful fragrant spices.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: lebanese

Keyword: chickpea stew, lebanese cuisine, lebanese recipe, morrocan tagine

Servings: people

Calories: 520kcal

Author: Vikkie Lee

Equipment

Ingredients

Roasted Eggplants

2 medium Eggplants (Aubergines) (around 1lb / 500g) or 1 large eggplant
⅓ cup Olive oil
1 teaspoon Sea salt

Lebanese Eggplant Moussaka

2 tablespoon olive oil
5 Fresh tomatoes (14oz/400g) Chopped (Or 14 oz can of San Marzano Tomatoes)
5 cloves Garlic minced
1 large Onion Halved and sliced
1 tsp Sea salt
⅓ cup Tomato sauce (passata)
3 tablespoon Tomato paste (puree)
¼ teaspoon Ground black pepper
½ teaspoon Allspice
½ teaspoon Ground cinnamon
½ teaspoon Ground cumin
½ Green bell pepper diced
2.5 cups Cooked chickpeas (14oz/400g from almost 2 cans at drained weight)
1 cup Water Or vegetable broth

Garnish

Fresh coriander or Fresh parsley
1 Lemon juice (and zest if you wish)

Instructions

The first thing you need to do is preheat your oven to 425F/Gas mark 7 /220c/200 c fan.
Place your chopped eggplants (aubergine) in a baking dish. Sprinkle with salt, drizzle oil, and toss well.
Bake in a preheated oven for 30 minutes or until golden brown while you work on the rest of the recipe.
In a deep frying pan, add the olive oil and salt, then saute the onions and garlic until caramelized.
Add the chopped tomatoes, stir well, and cover while cooking over medium-high heat for 3 minutes.
Stir in the passata, tomato puree and spices
Add the water and chopped peppers and bring to a boil.
Reduce the stove to a medium heat and add the chick peas and baked eggplant cubes, then stir well until everything is coated.
Cover and cook for 30 minutes while stirring occasionally. If it's watery, remove the lid and simmer for a final 5 minutes.
Garnish with fresh parsley or coriander, lemon juice and an extra tablespoon of olive oil for good health!

Video

Notes

Make sure you do a taste test on your aubergine before serving, to ensure you have removed all the bitterness from your skins.

Nutrition