Maghmour (Lebanese Eggplant & Chickpea Stew)
Roasted eggplant and chickpeas simmered in garlicky tomato — Lebanon's vegan moussaka. Deep flavor, gentle salt.
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Join HomecookedIngredients
- 2 Eggplant
- 250 g Chickpeas
- 1 Onion
- 5 cloves Garlic
- 400 g Canned tomatoes
- 5 tbsp Olive oil
- ½ tsp Salt
- ½ tsp Ground cumin (optional)
Method
- Cube the eggplant and roast at 200°C in some of the olive oil until golden, 25 minutes.
- Sauté the onion and garlic in the remaining oil, then add the tomatoes, cumin, and salt and simmer 10 minutes.
- Fold in the eggplant and chickpeas and simmer to meld, 12 minutes.
- Serve warm or at room temperature.
About Maghmour (Lebanese Eggplant & Chickpea Stew)
Maghmour (Lebanese Eggplant & Chickpea Stew) is a Middle Eastern lunch or dinner that comes together in about 55 minutes and serves 4.
Maghmour (Lebanese Eggplant & Chickpea Stew): frequently asked questions
Is Maghmour (Lebanese Eggplant & Chickpea Stew) gluten-free?
Based on its ingredients, Maghmour (Lebanese Eggplant & Chickpea Stew) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Maghmour (Lebanese Eggplant & Chickpea Stew) take to make?
About 55 minutes start to finish, but only around 14 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Maghmour (Lebanese Eggplant & Chickpea Stew)?
The core ingredients are essential, but you can leave out ground cumin — it's optional and mainly there for extra flavor or finish.
How many servings does Maghmour (Lebanese Eggplant & Chickpea Stew) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.