Maghmour Lebanese Aubergine Stew with Chickpeas

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

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

1. 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.
2. Peel and finely dice the onions. Peel and finely mince the garlic. Drain the chickpeas.
3. 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.
4. Add in baharat, pul biber and mint leaves. Stir briefly. Add the chickpeas, tomatoe paste and aubergine. Cook briefly.
5. 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.

© 2025 | http://angiesrecipes.blogspot.com