Lebanese maghmour (chickpea and eggplant stew)

A deliciously tasty stew and so easy to make. Watch the video on how to make it.


Lebanese maghmour (chickpea and eggplant stew)


Serves 4

2 eggplants, diced
¼ cup 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


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, water, tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
Remove from heat, add the mint and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1095.6kj
Protein 7.1g
Total fat 18.3g
- saturated fat 3.4g
Carbohydrates 17.2g
- sugars 8.6g
Fibre 6.8g
Sodium 455.2mg

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