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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


36 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.

[Reply]
Tom 10/2/25 13:55

...this looks delicious, Angie, Thanks.

[Reply]
ellie 10/2/25 13:59

Oh it looks so great! Love the recipe!

[Reply]
Caitlin'nMegan 10/2/25 13:59

So beautiful. Awesome to see this presentation!

[Reply]
Ivy's Closet 10/2/25 14:01

So great! Truly a warm dinner for our cold winter. Spicy, too!

[Reply]
Rainbow Evening 10/2/25 14:11

great and delicious.... yummy

[Reply]
thepaintedapron.com 10/2/25 14:25

Great idea to air fry the aubergine!
Jenna

[Reply]
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.

[Reply]
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?

[Reply]
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.

[Reply]
Marcelle 10/2/25 16:59

This stew looks so hearty and flavorful, Angie. I love chickpeas, this will be so good!!

[Reply]
Teresa Isabel SIlva 10/2/25 19:52

Seams so good!

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[Reply]
JoAnna 10/2/25 21:17

A very interesting recipe, a nice, colorful and definitely tasty dish!

[Reply]
roentare 10/2/25 21:58

This one looks so hearty

[Reply]
Citu 10/2/25 23:54

Gracias por la receta. Tomó nota. Te mando un beso.

[Reply]
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!

[Reply]
Anonymous 11/2/25 00:07

Delicious -Christine cmlk79.blogspot.com

[Reply]
Brian's Home Blog 11/2/25 01:10

That stew looks so darn good!

[Reply]
foodtravelandwine 11/2/25 02:13

WOW!!!...this looks amazing!....the combination of my two favorite ingredients....aubergine and chickpeas!....Abrazotes, Marcela

[Reply]
My name is Erika. 11/2/25 02:30

That looks like a yummy and hardy stew. And I bet it is really tasty too. Happy new week Angie.

[Reply]
Anonymous 11/2/25 04:54

I would much rather have air fried aubergine than deep fried. Sounds like a tasty meal.
Tandy (Lavender and Lime) https://tandysinclair.com

[Reply]
Grace 11/2/25 06:27

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!

[Reply]
Anonymous 11/2/25 10:01

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)

[Reply]
eileeninmd 11/2/25 10:07

Hello Angie,
This stew looks delicious, I love eggplant.
Take care, have a great day!

[Reply]
David M. Gascoigne, 11/2/25 12:56

Looks wholesome, hearty, delicious and nutritious!

[Reply]
Angie's Recipes 11/2/25 13:13

Thank you, Sue, for asking. I think it' going to take some time before he can walk properly again.

[Reply]
Jeff the Chef 11/2/25 15:05

Sounds so exotic and amazing!

[Reply]
Anonymous 11/2/25 15:58

Your recipes always look so delightful.
www.rsrue.blogspot.com

[Reply]
Breathtaking 11/2/25 17:13

Hello Angie :)
On cold winter nights what could be better than this tasty looking stew.
All the best
Sonjia

[Reply]
Anonymous 11/2/25 17:44

This is fabulous! I love baharat!
Http://www.chefmimiblog.com

[Reply]
David 11/2/25 17:49

Hi Angie, Aubergine aka Egg Plant...Arggggg! No thanks! Neither of us care for this purple veggie. Take Care, Big Daddy Dave

[Reply]
Pam 11/2/25 17:55

Hearty and delicious!

[Reply]


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