Maghmour (eggplant And Chickpea Stew)
Maghmour is a classic Levantine dish made with eggplant and chickpeas, cooked in a rich tomato sauce. This hearty stew is packed with flavor and is perfect for a comforting meal.
Ingredients
- 2 large eggplants, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups vegetable broth
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
- Add the eggplant and cook until it starts to soften, about 8-10 minutes.
- Stir in the tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and bring the stew to a simmer. Cover and cook for 15 minutes.
- Add the chickpeas and continue to simmer for another 10-15 minutes, or until the eggplant is tender.
- Adjust the seasoning if needed, then serve the maghmour hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Spatula Measuring spoons
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the maghmour with warm pita bread or over a bed of fluffy couscous.
Tips & tricks
For a smoky flavor, you can roast the eggplant in the oven before adding it to the stew.
Cost
$10