Maghmour Lebanese Aubergine Stew with Chickpeas

A simple and tasty aubergine stew with chickpeas simmered in a garlicky tomato sauce from Lebanon. Traditonally, the aubergine would have been deep-fried in copious amounts of olive oil. I chose to airfry them with avocado oil which I need to use up soon, and it’s easier and less messy. Great as an appetizer, topping for some crusty bread or flatbread or as a main course. It can be served warm or at room temperature. Baharat, an Arabic spice mix, gives the maghmour the necessary zing and makes it really tasty.

1x500-600 g Aubergine
120 ml Avocado or olive oil
Sea salt
2 Red onions, peeled and chopped
3 Garlic cloves, peeled and finely minced
1 tsp Baharat
1 tsp Pul biber
1 tbsp Fresh mint leaves, chopp
1 tinx400 g Chickpeas, drained
1 tbsp Tomato paste
1 tinx400 g Tomatoes, chopped
120 ml Vegetable stock or water
1 tbsp Pomegranate syrup
Black pepper from the mill
Yoghurt to serve
Fresh mint leaves, chopped, to serve

Wash and half the aubergine lengthways, then cut them into thick slices or inch cubes. Place them in a large bowl. Add 80 ml of avocado oil and 1 teaspoon of salt, then toss to evenly coat. Cook in the air fryer for about 20-22 minutes at 200C/400F. Shake it up every 5 minutes for even cooking.
Peel and finely dice the onions. Peel and finely mince the garlic. Drain the chickpeas.
In a saucepan, heat the remaining avocado oil over medium-high heat. Add the diced onion and sauté the onions until aromatic, 5-7 minutes. Add in minced garlic and cook for a further minute.
Add in baharat, pul biber and mint leaves. Stir briefly. Add the chickpeas, tomatoe paste and aubergine. Cook briefly.
Add the chopped tomatoes, vegetable stock and pomegranate syrup and simmer with a lid on for about 15-20 minutes. Taste and season with salt and black pepper. Serve warm with yoghurt, mint leaves, rice or bread.

19 comments:

DEZMOND 10/2/25 13:24: The cuisine of Levant countries is probably my fave because they usually don't use dairy and meat, and not a lot of strange spices beside garlic and onion. I could probably live on their cooking.
Tom 10/2/25 13:55: ...this looks delicious, Angie, Thanks.
ellie 10/2/25 13:59: Oh it looks so great! Love the recipe!
Caitlin'nMegan 10/2/25 13:59: So beautiful. Awesome to see this presentation!
Ivy's Closet 10/2/25 14:01: So great! Truly a warm dinner for our cold winter. Spicy, too!
Rainbow Evening 10/2/25 14:11: great and delicious.... yummy
thepaintedapron.com 10/2/25 14:25: Great idea to air fry the aubergine!
Jenna
Lola Martínez 10/2/25 14:57: Las berenjenas me encantan, las preparo mucho de distintas formas, por eso tu guiso me ha parecido tan rico y completo, me deja con ganas de probarlo.
Granny Sue 10/2/25 16:24: Such an interesting combination of flavors. I bet it fairly bursts in your mouth.
I do hope your uncle is doing better?
Norma2 10/2/25 16:31: Angie, we are not used to mixing eggplants with chickpeas but seasoned as you have done it will have to be prepared.
Christine 10/2/25 16:49: Yummy
Marcelle 10/2/25 16:59: This stew looks so hearty and flavorful, Angie. I love chickpeas, this will be so good!!
Teresa Isabel SIlva 10/2/25 19:52: Seams so good!

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JoAnna 10/2/25 21:17: A very interesting recipe, a nice, colorful and definitely tasty dish!
Bill 10/2/25 21:36: Sounds good.
Hena Tayeb 10/2/25 23:10: Oh this looks divine.
Citu 10/2/25 23:54: Gracias por la receta. Tomó nota. Te mando un beso.
Cooking Julia 10/2/25 23:55: This vegan dish looks perfect to me. I just have to wait for the eggplant season to cook it!
Anonymous 11/2/25 00:07: Delicious -Christine cmlk79.blogspot.com