Name: Authentic Maghmour (Lebanese Eggplant and Chickpea Stew)
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Lebanon
Ingredients: 2 medium eggplants (about 1.5 lbs / 700g); 1/2 cup (120 ml) extra virgin olive oil, plus more as needed; 2 large yellow onions, finely chopped; 4-6 cloves garlic, minced; 1 can (14.5 oz / 411g) diced tomatoes, with juices; 1 can (15 oz / 425g) chickpeas, rinsed and drained; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon cayenne pepper (optional, for heat); 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon black pepper, freshly ground; 1 1/2 cups (360 ml) water or vegetable broth; 2 tablespoons chopped fresh parsley, for garnish; 2 tablespoons chopped fresh mint, for garnish (optional)

Maghmour Lebanon

Maghmour is a Lebanese dish made with eggplant, chickpeas, onions, garlic, and tomatoes, cooked in olive oil with Middle Eastern spices. It is often served as a vegetarian main course.

eggplant chickpeas

Made with

eggplant chickpeas onions garlic

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