© 2025 | http://angiesrecipes.blogspot.com
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© 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.
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- 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.
© 2025 | http://angiesrecipes.blogspot.com
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29 comments:
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.
...this looks delicious, Angie, Thanks.
Oh it looks so great! Love the recipe!
So beautiful. Awesome to see this presentation!
So great! Truly a warm dinner for our cold winter. Spicy, too!
great and delicious.... yummy
Great idea to air fry the aubergine!
Jenna
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.
Such an interesting combination of flavors. I bet it fairly bursts in your mouth.
I do hope your uncle is doing better?
Angie, we are not used to mixing eggplants with chickpeas but seasoned as you have done it will have to be prepared.
Yummy
This stew looks so hearty and flavorful, Angie. I love chickpeas, this will be so good!!
Seams so good!
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Bjxxx,
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A very interesting recipe, a nice, colorful and definitely tasty dish!
Sounds good.
This one looks so hearty
Oh this looks divine.
Gracias por la receta. Tomó nota. Te mando un beso.
This vegan dish looks perfect to me. I just have to wait for the eggplant season to cook it!
Delicious -Christine cmlk79.blogspot.com
That stew looks so darn good!
WOW!!!...this looks amazing!....the combination of my two favorite ingredients....aubergine and chickpeas!....Abrazotes, Marcela
That looks like a yummy and hardy stew. And I bet it is really tasty too. Happy new week Angie.
I would much rather have air fried aubergine than deep fried. Sounds like a tasty meal.
Tandy (Lavender and Lime) https://tandysinclair.com
Looks good.
Me faltarían la mayor parte de los ingredientes; imposible conseguirlos en mi país. No obstante como tanto la berenjena y los garbanzos me gustan mucho y los uso con frecuencia, me animo a partir de vuestra receta hacer este guisito lo más parecido posible. Gracias Angie!
Abrazo!
What a great idea to air fry the eggplant. These are my kind of flavours. I'll be making this Angie when eggplant becomes available again. Just wonderful. Best, Pauline (Happy Retirees Kitchen)
Hello Angie,
This stew looks delicious, I love eggplant.
Take care, have a great day!
Looks wholesome, hearty, delicious and nutritious!
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