Hearty and flavorful Lebanese stew made with eggplant, chickpeas, tomatoes, and a blend of Middle Eastern spices. It's a vegan dish that's both nutritious and delicious, often served with pita bread, rice or Soorya Parottas.
Prep Time
20 MINS
Cook Time
40 MINS
Total Time
1 HR (Without soaking time)
Servings
4 SERVINGS
Main Ingredients
2 large eggplants, diced
1 cup RK Chickpeas, drained and rinsed
2 large onions, finely chopped
3 cloves garlic, minced
2 cup diced tomatoes
3 tbsp olive oil
1 tsp RK Cumin Powder
1 tsp RK Coriander Powder
1/2 tbsp RK Paprika Powder
1/2 tbsp RK Cinnamon Powder
RK Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Saute until they become translucent and fragrant, about 5 minutes.
Add the diced eggplants to the pot. Cook for about 10 minutes, stirring occasionally, until the eggplants start to soften.
Add the ground cumin, ground coriander, ground paprika, ground cinnamon, salt, and pepper. Stir well to coat the eggplants with the spices.
Add the drained chickpeas and diced tomatoes (with their juices) to the pot. Stir everything together.
Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes. Stir occasionally until the eggplant is tender and the flavors meld together.
Taste the Maghmour and adjust the seasoning with additional salt and pepper, if needed.
Once the Maghmour is ready, garnish it with fresh chopped parsley.
Serve hot with Soorya Parotta, pita bread or over a bed of rice.
