Maghmour (Lebanese Eggplant & Chickpea Stew)

🛒 Ingredients

• Eggplant 150 g · 38 kcal
• Chickpeas (cooked, drained) 60 g · 98 kcal
• Crushed tomatoes (canned) 100 g · 20 kcal
• Onion 38 g · 15 kcal
• Garlic 3 g · 5 kcal
• Olive oil 10 g · 88 kcal
• Tomato paste 8 g · 6 kcal
• Ground cumin 1 g · 0 kcal
• Ground coriander 1 g · 0 kcal
• Ground cinnamon 1 g · 0 kcal
• Sweet paprika 1 g · 0 kcal
• Fresh mint leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Wash and dice the eggplant into 1-inch cubes. Place them in a colander, sprinkle with salt, and let sit for 30 minutes to draw out excess moisture, then rinse and pat dry.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes, then add the minced garlic and cook for another minute until fragrant.
3. Add the drained and dried eggplant to the pot and cook, stirring occasionally, for about 8-10 minutes until it begins to soften and lightly brown.
4. Stir in the tomato paste, crushed tomatoes, chickpeas, ground cumin, ground coriander, ground cinnamon, and sweet paprika. Add enough water or vegetable broth to just cover the ingredients.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the eggplant is very tender and the flavors have melded. Stir occasionally to prevent sticking.
6. Taste and adjust seasoning with salt to your preference. Serve hot, garnished with fresh mint leaves.