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.

Maghmour (eggplant And Chickpea Stew)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
  2. Add the eggplant and cook until it starts to soften, about 8-10 minutes.
  3. Stir in the tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes.
  4. Pour in the vegetable broth and bring the stew to a simmer. Cover and cook for 15 minutes.
  5. Add the chickpeas and continue to simmer for another 10-15 minutes, or until the eggplant is tender.
  6. 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