Lebanese maghmour (chickpea and eggplant stew)
A deliciously tasty stew and so easy to make. Watch the video on how to make it.
Ingredients
Serves 4
2 eggplants, diced
4 Tbsp canola oil
1 onion, diced
3 cloves garlic, crushed
½ cup water
1x 400g can crushed tomatoes or 4 tomatoes, diced
1 Tbsp tomato paste
1 Tbsp paprika
1 400g can chickpeas, drained and rinsed
2 tablespoon chopped mint
Method
Preheat oven to 200°C.
Place eggplant in a roasting dish and mix with half of the oil.
Place in preheated oven and roast until soft and golden brown.
While eggplant is roasting, heat remaining oil in a large saucepan and sauté the onion until soft.
Add garlic and mix, add water, tomatoes, tomato paste, paprika and chickpeas and let simmer for 15 minutes.
Add roasted eggplant and simmer for a further 15 minutes or until thick.
Remove from heat, add the mint and serve.