lebanese maghmour recipe
Now add in the dried mint leaves, paprika and mix together well with the onion and garlic mixture. Yet, mom kept a lovely secret, that eventually came from my grandmother who passed it down to my mother! I love this version of moussaka because it's just as rich and delicious to eat but way more effortless to make. Cut the eggplant into large bite sized pieces. Set it aside. This easy-to-make, pantry-friendly vegan moussaka is a must-try for any vegan or vegetarian looking to explore new cuisines. After that, water is added along with tomato paste to simmer the chickpeas. Cover and simmer on low heat for another 10 minutes before serving. This Middle Eastern Moussaka is not only delicious but also nutritious. This stew is a perfect mid summer family meal. - Un beau poivron rouge (vous pouvez en mettre un autre si vous le dsirez), - 2 oignons de taille moyenne ou une belle poigne de petits oignons, - 2 botes de pois chiches (400 gr par bote). Drizzle the chopped eggplants with olive oil, season them with salt, then roast them in an oven preheated to 425F for about 25 minutes, or until they are tender and golden brown, then set them aside. Add the eggplant when its done baking. Stir to combine, and let simmer for at least 20 minutes. Season to taste with more salt and pepper. Roasting is a lot easier, and I enjoy the flavor a lot more. Finally, the dish is garnished with fresh mint or parsley, which adds a burst of freshness and color. The eggplant is traditionally fried and added to the onion, tomato and chickpeas that are cooked together in a pan, kind of like a stew. Please, keep up the great work with more and more recipes, we can't wait to try them all. I first fell in love with maghmour at a farmers market stand, but I couldnt quite recreate it until I found baharat at my local spice store. You may need to add a splash of water or tomato sauce to prevent sticking and maintain moisture. Enter your email address and we will send your password. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. See Terms of Service. Recent Recipes Here's what we've been cooking up in the kitchen Cumin Lamb Scallops in Saffron Butter Yoghurt Pasta Cheat's Kibbeh (Kibbe Kazabieh) Popular Recipes Why not try out some of our most popular recipes Lebanese Kibbeh Recipe (Fried Kibbe Balls) Malfouf Mahshi (Stuffed Cabbage Rolls) Lebanese Manakish Dough Recipe Remove the chopped eggplants from the oven and set them aside until the tomatoey filling is ready. Large Pot: Youll need a large pot to make the tomato sauce and eggplant mixture. The dish also incorporates ingredients such as tomatoes, onions, garlic, cumin, and chickpeas. Maghmour is a dish that dates back to the end of the 19th century; sometimes called Lebanese Moussaka. Add the chopped tomatoes, along with the garlic and red chili, and stir well. Jump to Recipe This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. Notify me of follow-up comments by email. here. Heat it over medium-low heat, stirring occasionally, until warmed to your liking. Sprinkle with salt and let sit 15 mins to draw out moisture. This will allow the flavors to meld together and create a deliciously rich and flavorful dish. I also love eggplant dishes! By following the simple steps and helpful tips provided, you can easily whip up this pantry-friendly recipe and enjoy its versatile flavors with rice, pita bread, or naan. Subscribe To Masala TV Recipes YouTube Channel! Required fields are marked *. I love a dish that makes for great leftovers. Unsubscribe. Cutting Board and Knife: Youll need a cutting board and knife to prepare the eggplants, onion, and garlic. Give it a try and impress your family and friends with this tasty and healthy vegan dish! We have a livelyFacebook groupwhere we post frequent recipes and discuss Lebanese cooking in general, as well as atiktok page. Preheat oven to 200C. Bake them in the preheated oven for 25 to 30 minutes or until they are slightly softened and golden brown. MyMenu IQ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal. Heat the remaining oil in a large pan or medium saucepan and fry the onions for 5-6 minutes, until soft and translucent. A small amount of water is also added to create a smooth and creamy consistency. Bring a small pot of salted water to a boil and cook the diced potatoes until tender, about 15 minutes, then drain and set aside. You can see this basic process at work in my green bean stew recipe and you can apply it to most curries and dishes that involve simmering something in tomato sauce. Transfer it to an airtight container or cover it tightly with plastic wrap or aluminum foil. Simmer the Mixture: Once youve added the eggplants to the tomato sauce mixture, reduce the heat to a simmer and cook slowly for 20-25 minutes. It tasted so good. I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. Fry the eggplants until golden brown, remove from heat and set aside. Bake them for 25 to 30 minutes or until they are slightly softened and brown. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients? Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Frying soaks up a lot of oil, and can be really messy and time consuming to have to stand over the frying pan. Once this is done, reduce to a simmer and cook for 20-25minutes, stirring occasionally to avoid any burning or sticking at the bottomof the saucepan. Add the ginger and salt to taste and cook it for 30 minutes on low heat bring the oven to 180 degrees cut the aubergine into cubes and apply some olive oil. 1 large yellow or white onion, diced 4 cloves of garlic, minced 1 can of low-salt chickpeas 1/2 cup extra virgin olive oil 1 can of low-salt diced tomatoes 1 tbsp of tomato paste 2 tbsp of Piquant Post Spicy Mint blend Pita chips or crusty bread for dipping (optional) salt and pepper to taste (optional) You can prepare it in advance, store it in the refrigerator, and reheat it when ready to serve. Be sure to be careful when deep frying anything as hot oil is dangerous! How To Make Lebanese Maghmour - (Lebanese Moussaka) A Tasty Eggplant Dish This is such a delicious, healthy, and filling Lebanese vegan dish! The combination of roasted eggplant, chickpeas, and tangy tomato sauce infused with Lebanese spices creates a harmonious blend of flavors. The onion and garlic add a savory depth of flavor, while the olive oil brings richness and helps to create a silky sauce. It adds a pop of color and freshness to the dish. Remove to a paper towel to drain. Ive seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. Add in the diced onion, and cook for 3 minutes, stirring occasionally. The star ingredient of this dish is the eggplant, which is sliced and roasted to give it a smoky flavor and tender texture. For other great Lebanese recipes why not try: Did you make this recipe? It doesn't have any potatoes and is made with chickpeas instead. You can also pair it with a fresh salad on the side such as Greek Cucumber Salad or Tomato and Walnut Salad (Gavurdagi Salatasi) for a complete and wholesome meal. Rinse your chickpeas under cold water and place in a pot with about 4 cups of water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); How to serve Vegan Maghmour Lebanese Moussaka? Who believes all words originate from the Greek language. But the meaning of this word does explain why the leftovers from this vegan dish taste so wonderful straight out of the fridge. Add chickpeas, roasted eggplant and mint to the pan. This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations. Moussaka in the Levantine style has little to do with the Greek version, but is equally delicious. Making stews Once you know how to make any basic stew then you can apply the same principles to other combinations. In that particular dish, the fig is paired with mastice di Chios. Our 5 best tips & tricks for customized portion sizes. Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well. - 1 grosse Lire la suite, Un grand classique dans sa version sans lactose ! This deliciously healthy Vegan Lebanese Eggplant Moussaka, also known as Maghmour combines roasted eggplants and chickpeas in a tangy tomato sauce flavored with Lebanese spices. Add onions and red pepper with a pinch of salt and saut until translucentabout 15 minutes. Season the cubes with a sprinkling of salt and place in a colander for 20 minutes. While roasting the eggplants, start making the tomato & chickpea filling. Garnish with fresh mint or parsley and serve with rice and/or flatbread. Bring to the boil and then reduce the heat to a simmer for 15 minutes, Add the eggplants and salt and simmer for another 20-30 minutes until the eggplants are well done, Taste the sauce and adjust the salt if necessary, serve with warm pitta bread. I am glad you enjoyed it as much as we do! The combination of eggplant, chickpeas, and tomatoes provides essential nutrients, fiber, and plant-based protein. You can find a baharat spice blend at specialty spice or kitchen stores, or buy it here on Amazon. Large Saucepan: A large saucepan will come in handy for cooking the onions, garlic, and spices. This vegan version of Maghmour uses eggplant as the main ingredient, replacing any meat that is typically used in the traditional recipe. A balanced menu provides a variety of food groups and key nutrients. Add the minced garlic and heat on low for another 30-60 seconds. Final note, when you add the eggplants with the tomato sauce, make sure you stir them carefully and try not to break them up as much as possible. Just made this! . Ingrdients : We also use third-party cookies that help us analyze and understand how you use this website. To achieve a soft and creamy texture, make sure to properly roast the eggplant until it is tender. Aside from the baharat, one of the best parts of this dish is the variety of tomatoes used: fresh, sun dried, and even tomato paste! This vegan eggplant stew can be served with rice, pita bread, or naan. Easy Save to Basket Ingredients - 6 servings + 2 large eggplants, washed and cut into 2cm cubes 1 tbsp Olive oil 1 Medium Onion, chopped 1 tbsp Vegetable oil 4 Cloves fresh garlic, roughly chopped 2 Mediums tomatoes, peeled and chopped 2 tbsp Tomato Paste 5 tbsp MAGGI Arabian Sauce 1 can cooked chickpeas, drained 2 tbsp Fresh mint Copy Jump to recipe Maghmour is a boldly flavoured Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint. It is mandatory to procure user consent prior to running these cookies on your website. Ready to serve in 45 minutes, it's a great easy weeknight meal and can also be made ahead of time. Overall, the ingredients used in Maghmour Lebanese Moussaka work together to create a delicious and hearty dish thats perfect for a cozy family dinner or a gathering with friends. #chefahmad #moussaka #lebanese My Mom's Lebanese Moussaka recipe (Maghmour)written recipe will be available soon You also have the option to opt-out of these cookies. Add the eggplants and cook over medium heat until browned in spots, but not cooked through. Required fields are marked *. Lebanese Maghmour, Moussaka While there are different variations of this dish; this recipe combines layers of vegetables and cheese and eggplant are the hero ingredients of this Instagram: https://www.instagram.com/spicyveganfood/ Contact: spicyveganfood@gmail.com https://bit.ly/MasalaTVLebanese Moussaka Mutton | Lebanese Traditional Maghmour Recipe | Bakra Eid Special Re. Found you on YouTube! Add in the crushed tomatoes, tomato paste and rinsed chickpeas, hot chili flakes, water, and salt and pepper, and mix well. Thank you ! Meanwhile, drop the tomatoes into hot water to peel and cut them afterward. Which person with refined tastebuds doesn't love moussaka? A healthy, simple, and delicious version of traditional Mousakka dish made with layers of roasted aubergines, chickpeas, and tomatoey sauce. Directions. A traditional ingredient in some Mediterranean dishes, the vegetable resin adds a woody, pine-like flavor to contrast the juiciness of the fig. This dish has been optimized for 6 servings. Top with fresh mint or parsley. Place eggplant in a roasting dish and mix with half of the oil. How to Serve Vegan Lebanese Eggplant Moussaka (Maghmour)? Maghmour is a spicy Lebanese vegetable stew made with tender fried eggplant and chickpeas. Hi Jeanette Add more oil for a more deep-fried flavor and less oil for a healthier choice. Some restaurants call it also Lebanese chickpea stew or eggplant stew. In a deep pan saut onion in vegetable oil until golden. Now its time to fold the fried eggplants into the mixture. I am very pleased to hear that you tried my recipe and your guests enjoyed it. If you dont have couscous, it works well over rice or quinoa too. This plant-based version of the traditional Lebanese dish is a delicious vegan eggplant stew cooked with chickpeas in a hearty tomato sauce. You have successfully joined our subscriber list. It's a keeper for sure. Vous pouvez maintenant mettre les aubergines dans le plat. Rich buttery roast aubergine / eggplant in a fresh tomato sauce, with the firm bite of meaty chickpeas make this a healthy and filling dish. There was an error tyring to post your rating and review. Ayla. I have not made this yet so I cannot rate it. There happen to be TWO specialty spice stores in my town of Portsmouth, NH, but if you dont have one near you, you can also buy baharat here on Amazon. I know! The energy content breakdown shows the amount of the macronutrients (i.e. Brush them generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet. Bring to a boil and simmer until chickpeas are tender, about 30 minutes. In Maghmour, the star ingredient is the eggplant, which is typically roasted or fried until soft and creamy. Reduce the stove to a medium heat and add the chick peas and baked eggplant cubes, then stir well until everything is coated. This dish is best scooped up with some warm pitta bread in small bites of moussaka joy, perfect for those blustery cold evenings , Vegan moussaka with eggplant and chickpeas, Cut the eggplants into 2cm rounds or lengthways. Welcome to my kitchen. Slice into discs, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Hello my dear friend please watch my full videos.Lebanese Moussaka recipe (Maghmour) written recipe Will be available soon. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data. Its flavour is rich and unique, thanks to the musky flavour of dried mint. To make the sauce, crushed tomatoes are used as the base, along with chickpeas for added texture and protein. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Plz watch my videos like,share and subscribe and plz cook also.. I serve mine over couscous with a side of crisp lemony green salad. Remove the eggplants from the oven and set them aside until the tomatoey filling is ready. Lebanese moussaka is sometimes known as 'maghmour' and the best way to make it is to griddle eggplant (aubergine) before adding to tomato sauce. This Lebanese chickpea maghmour is delicious straight out of the pan, but even better on day two after all of the flavors have blended together. Typical ingredients eggplant, tomatoes, onions, chickpeas, garlic, and a variety of spices such as cumin, cinnamon, a blend of 7 spice and paprika. And I am no exception! Chop the onions and the red pepper. The recipe is versatile and can be enjoyed in many ways for any meal or occasion. The eggplant can be cut into long slices if you prefer. Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Tomato and Walnut Salad (Gavurdagi Salatasi). Even though it's also known as Lebanese moussaka, this dish is nothing like Greek moussaka. Maghmour is basically a Lebanese chickpea stew made with eggplant, tomato, and a special spice blend: baharat! If you make any of our recipes let us know how it went by giving us a star rating below. The Lebanese version of moussaka is a hearty and comforting stew made with eggplant, chickpeas, and spices in a tomato sauce. Lebanese Moussaka Or Maghmour - - Eggplant recipeUploaded By : SmileyGirl230Music By: https://machinimasound.com/Instagram . While the Greek Moussaka is typically made with layers of eggplant, ground meat, and bchamel sauce, the Lebanese version takes a plant-based approach. Maghmour is a traditional Lebanese dish that is typically made with eggplant and chickpeas in a hearty tomato sauce. I made it for some vegetarian friends who came over for dinner and they absolutely loved it! . carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving. Lebanese Maghmour: Roasted Eggplant That Will Make You Happy. Peel the eggplant and cut into 1 thick discs. The taste is incredibly divine! Easy Vegan Coconut Macaroons 4 Ingredients. Indian eggplants are preferred but any variety works. You can also keep them in the freezer for up to 3 months. Fry the eggplants until golden brown, remove from heat, and set aside. In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. With just the right amount of spice, this Vegan Maghmour Lebanese Moussaka recipe is sure to leave you wanting more. This one-pot goodness is super simple and healthy at the same time, made with earthy rice, tender lentils, and lots of spices. I know well, almost everyone believes that their mom is the best cook on earth, right? An authentic middle-eastern recipe, Lebanese Maghmour, Moussaka is considered as one of the most delicious and most popular recipes that use affordable ingredients. The best part is, it tastes even more delicious the following day and can be enjoyed hot or at room temperature. With that said, now it makes sense to know that the leftovers of the Lebanese moussaka would taste great out of the fridge too!". It's very famous in the Middle East and can be made with or without meat for a vegetarian option. The Lebnanese moussaka or maghmour, as it is called in some sectors in Lebanon, has some common elements with the Greek moussaka, but the end result of the Lebanese version is a vegan stew rather than a meaty gratin, an appetizer that is hearty enough to consider it a meal in itself. Vegan Lebanese Eggplant Moussaka (Maghmour), Coban Salatasi (Turkish Shepherd's Salad). It is usually served as a side dish or as a main course and can be enjoyed both hot and cold. Recipe Comments What is Lebanese Moussaka (Maghmour)? Once this is done, reduce to a simmer and cook for 20-25 minutes, stirring occasionally to avoid any burning or sticking at the bottom of the saucepan. Save my name, email, and website in this browser for the next time I comment. I sprinkle some salt and leave them out to dry for an hour or so (ideally in sunshine). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka, but do you know that the word moussaka in, Arabic, literally means chilled? Chef Reza Setayesh | Plant Loving Humans. Alternatively, you can roast them in an air fryer for 13-15 minutes. Your email address will not be published. Your email address will not be published. The next day, drain and rinse the chikpeas..add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. 363 Add in the diced onion, and cook for 3 mins, stirring occasionally. Brush the eggplant cubes generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet. Subscribe This vegan stew is beloved by vegetarians, vegans, and even meat lovers. May 28, 2019 - Maghmour (Lebanese Moussaka) is a delicious vegetarian stew that's made with eggplant, chickpeas, okra and a tomato base sauce. this vegan Lebanese moussaka recipe is a delicious and nutritious dish that is perfect for any occasion. It is even better served cold the next day. Start by peeling off the skin of a medium sized eggplant. This recipe was submitted by one of our readers, just like you. While the Greek Moussaka is typically made with layers of eggplant, ground meat, and bchamel sauce, the Lebanese version takes a plant-based approach. Remove and set aside. I like to make this a day ahead and make a couple meals out of it. Optional: This is the name that will appear alongside any reviews you create on the site. Next, add the garlic and cook for 30 seconds. Lebanese Moussaka (maghmour) is a flavour-packed vegan eggplant stew with chickpeas, garlic, onions, and tomatoes with a slightly spicy pop of flavour from the fried green peppers. "Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! C'est prt ! Thank you so much! Grilled Cheese Burrito - Taco Bell Recipe, Fluffy Japanese Hokkaido Milk Bread Recipe, Zereshk Polo Morgh (Persian Barberry Rice with Chicken), Melitzanosalata (Roasted Greek Eggplant Dip), Creamy Chicken Enchiladas Recipe with White Sauce. https://bit.ly/MasalaTVLebanese Moussaka Mutton | Lebanese Traditional Maghmour Recipe | Bakra Eid Special Recipe| MasalaTv @MasalaTVRecipes Lebanese Moussaka Mutton Written Recipe :Ingredients :Eggplant 1 kg Olive oil 130 ml onion, finely chopped 1 garlic finely chopped 5cloves, ground garam masala 2 tsp ground cinnamon 1 tsp tomatoes 800 g sugar 2 tsp lemon juice 1 Tsbp cooked chickpeas 500 g water as required parsley to garnishsalt and pepper as required mutton 1 kgginger 1 tbspMethod :add water in a pressure cooker and add mutton. Ingrdients : This vegan version of Maghmour uses eggplant as the main ingredient, replacing any meat that is typically used in the traditional recipe. Absolutely delicious, we all loved it. 4,098 views Feb 27, 2019 42 Dislike Share Vegetables.co.nz 854 subscribers A deliciously tasty stew and so easy to make. Accompany it with fluffy and buttery Turkish Rice Pilaf (Sehriyeli Pilav), Bulgur Pilavi (Turkish Bulgur Rice Pilaf), or a slice of crusty Dutch Oven Sourdough Bread to soak up the delicious tomato sauce. Here you can find more information about adjusted portion sizes: Absolutely! My version of this vegan Lebanese Eggplant dish is incredibly simple to prepare using everyday ingredients, while still being bursting with flavor and nutritional goodness. All of this tomato goodness adds complexity to the flavor on your plate. Ajoutezle poivron pralablement coup en lanires. Please scroll down to the recipe card below for thefull ingredients list withmeasurements, complete recipe method, recipe notes, and nutritional information. Adding chopped parsley or mint can give it a traditional Lebanese twist. Tout doux, tout simple, tout bon !! Whether its summer or winter, this is a dish that can be enjoyed all year round. Add more stock or water to the tomato mixture as needed to maintain a stew like consistency. If the eggplant is deep-fried in cup of extra virgin olive oil it will take this recipe to that next level. Method : add water in a pressure cooker and add mutton. It is sauted in the pan with garlic, onion, and chopped tomatoes. Add the tomatoes, water, tomato paste, sugar, salt, allspice, and cinnamon. You can do this by placing the eggplant in the oven at a high temperature or in an air fryer as well as frying them in oil. Nous partons aujourd'hui au Liban avec la dlicieuse recette du maghmour (moussaka de lgumes). Lebanese Moussaka is often served as a main course with bread or as part of a mezze platter, which is a selection of small dishes. Required fields are marked *, Rate this recipe Lebanese Aubergine and Chickpea Stew - Maghmour Home Portfolios Lebanese Aubergine and Chickpea Stew - Maghmour 4 Method Heat 2 tbsp of the oil in a large non-stick pan over a medium heat. With its bold Eastern Mediterranean flavors, Lebanese Moussaka is an absolute crowd-pleaser. 1, 317 Privacy Policy Coat evenly with oil, sprinkle with more salt and pepper, and bake for 20 mins at 400 F. In a large pan with high walled sides, start by cooking a diced onion on low heat for about ten minutes. 0, 316 Coat eggplant lightly and evenly in about 2 tbsp olive oil, sprinkle with salt and pepper, and bake for 20 mins at 400 F. In a large pan, heat 1 tbsp oil on low heat, add the onion, and cook on low until soft and translucent, about 10 minutes. Learn how to make this simple yet luxurious meze dish at home! It can be served as a main course or as a side dish, and can be enjoyed warm or at room temperature. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Simmer for 10 minutes. The skin is too tough for our stew. What Is Maghmour? Simmer for 20-25 minutes. The kitchen is my happy place and cooking is my therapy. However, it is quite different from the Greek moussaka; a casserole made with layers of eggplant, bchamel, and meat. - Un beau poivron rouge (vous pouvez en mettre un autre si vous le dsirez) - 2 oignons de taille moyenne ou une belle poigne de petits oignons. Unleash your creations with MAGGI's delicious and healthy products. Speaking of tomato sauce, I have used a combination of fresh tomatoes, along with one tablespoon of tomato concentrate and a bit of boiling water. Give the sauce a stir. Your email address will not be published. If tomatoes are out of season, it is acceptable to use one can of tomato that has been blitzed with a hand blender. Roast them in batches if needed. Wipe off excess moisture from eggplant, and dice discs into 1/2 pieces. Please let me know how it turned out! Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. My family and I have started appreciating Lebanese cuisine by chance and since then I, as an Italian from the South and therefore used to the Mediterranean flavours, have decided to try a few recipes such as batata harra and the green beans stew. Almost every Mediterranean country has their own version of Moussaka and i'm not going to get into the debate about who invented it bla bla.. All I know for sure is that it is delicious and this is how we make it at home. While simmering, bring 2 1/4 cups of water to a boil, add the rice, and reduce heat to simmer for 15 minutes. Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. Maghmour is basically a Lebanese chickpea stew made with eggplant, tomato, and a special spice blend: baharat! How to cut eggplant in Vegan Maghmour Lebanese Moussaka? The leftovers will keep for up to a week when refrigerated in an airtight container. This post may contain affiliate links. Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! Place a wok or a large pan on medium heat and add 2 tablespoon of olive oil. Its also gluten-free when served with rice 3 small eggplants (peel about half the skin off so its striped, and chop into cubes)Cook eggplant on medium with some EVOOFry until lightly browned and set asideIn a pot on medium heat add a TBSP EVOO1 chopped white onion 5 cloves of garlic (minced) Stir it up1 heaping TBSP dried mint leaves1 Tsp salt 1 Tbsp sweet paprika1/2 Tbsp fresh ground pepper2 large cans crushed tomatoes Lots of hot chili flakes 1 can rinsed chickpeas1 Tbsp tomato paste 1/2 cup waterNow add the eggplant Cover and simmer for 20-25 minutesServe with flatbread or rice and fresh mint on top Follow me for the best Spicy Vegan Recipes!
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lebanese maghmour recipe
