Name: Lebanese Moussaka (Maghmour) - Vegan Eggplant Chickpea Stew
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 large eggplant or 2 medium ones (roughly 600-700g/ 21-24 oz); 2 tbsp olive oil; 1 medium onion (white or red); 5 garlic cloves; 1 tbsp tomato paste; 1 400g/15oz can chopped tomatoes (or fresh tomatoes); 1 tsp dried mint; a pinch of cinnamon; 1 400g/15oz can chickpeas; salt to taste; 2 tbsp olive oil

Jump to Recipe Print Recipe

If you're on the hunt for a cozy, healthy, and super flavorful dish featuring eggplants and chickpeas as the stars, you're in for a treat. Also called Maghmour, this traditional Lebanese Moussaka is super simple, naturally vegan, packed with goodness, and just really delicious. Whether you're already familiar with it or hearing about it for the first time, this version is easy to make, full of flavor, and perfect for meal prep.

What is Lebanese Moussaka (Maghmour)?

Maghmour comes from Arabic, meaning “submerged” or “drenched,” which perfectly describes this stew. It's a dish where eggplant and chickpeas are slowly simmered in a rich tomato-garlic sauce until everything is soft and full of flavor.

When you hear the word moussaka you probably think of the Greek version, that is made with eggplant, meat and béchamel. Lebanese moussaka is a totally different dish.

It's more of a stew - no layers, no oven-baking (though sometimes it is baked), no dairy. Just rich tomatoey sauce, eggplant, chickpeas, and some warm spices.

Traditionally, it’s served at room temperature or cold as part of a mezze spread alongside dishes like hummus, tabbouleh, and baba ghanoush. It’s light, filling, and meant to be shared.

It's also just as good warm straight from the pot and I've also had it with pasta!

What You’ll Need

Here’s what makes this dish so good. We’ll talk quantities later (in the recipe card)—right now, just meet the ingredients.

Eggplant: The star of the show! They get soft and soak up all the flavor.

Olive Oil: Helps everything cook and adds richness.

Onion: Adds sweetness and depth.

Garlic: Because no good stew starts without it.

Chickpeas: For some protein and heartiness.

Chopped Tomatoes: These make up the saucy base.

Tomato Paste: Adds a little punch and deeper flavor.

Dried Mint: A classic Lebanese touch—so fresh and unique!

Cinnamon: Just a pinch for that warm, cozy vibe.

How to Make It - Step-by-Step

Cook the Eggplant
Traditionally, eggplant is deep-fried until it's golden and soft. It tastes amazing that way, but it also drinks up a ton of oil. If you want something lighter (and cleaner), air fry it!

I like to peel some of the eggplant leaving some skin (like pictured). Cut it into cubes, toss it with olive oil and salt, then pop it into the air fryer at 400°F (200°C) for 15–20 minutes.

Give it a shake halfway through so it cooks evenly. You want it to be soft.

Other options:

Roast it (cubed) in the oven at 400°F/200 for about 25/35 minutes.

Pan-fry it or shallow fry with a bit of oil if that’s more your thing.

Sauté the Onion & Garlic
While the eggplant’s doing its thing, heat some olive oil in a big pot over medium heat. Throw in your chopped onion and cook it until it turns soft and golden (about 5–7 minutes).

Add the garlic cloves and cook for another minute or so.

Make the Sauce
Next, stir in the tomato paste. Cook it for a minute to deepen the flavor. Then add in your chopped or canned tomatoes with a splash of water, dried mint, and cinnamon.

Let everything simmer together for 10 minutes on low so the sauce gets nice and rich.

Add Chickpeas & Eggplant
Once your sauce is bubbling and smelling fantastic, toss in the cooked chickpeas and that lovely air-fried eggplant. Add a splash of water if it's reduced too much.

Stir it all together, season with salt and pepper, and let it simmer gently on low and covered, for another 10–15 minutes. The longer it simmers, the better the flavors blend. Finish with a drizzle of olive oil.

And that’s it! You’ve got yourself a pot full of Lebanese comfort food.

How to Store It

This dish is one of those magical recipes that tastes even better the next day. Let it cool completely, then pop it in the fridge in an airtight container. It'll stay good for up to 4 days.

What to Serve It With (Pairing Ideas)

Maghmour is awesome on its own, but even better with some classic Lebanese sides. Try these:

Fattoush - That crispy pita salad with a delicious dressing.

Flatbread or pita - To scoop up every last bite.
Muttabal - eggplant dip
Lebanese Green Beans (Loubieh)
Zucchini Dip With Tahini And Yogurt
Tabbouleh – A bright, herby salad made with parsley, bulgur, tomato, and lemon.
Pasta - Although not traditional I think this is a great sauce for pasta!

Why You'll Love This Recipe

It's naturally vegan and gluten-free-no fancy substitutions needed.

It uses simple, wholesome ingredients you probably already have.

It's perfect for meal prep-make a big batch and enjoy all week.

It's cozy, comforting, and packed with flavor.

And it's honestly just super satisfying without being heavy.

FAQs

Isn't moussaka Greek?
Greek moussaka is totally different. It's layers of meat, eggplant, and béchamel. Lebanese moussaka (Maghmour) is a stew, and it's completely vegan. Both are delicious, just very different dishes!

Can I eat it hot or cold?
Either! Traditionally, it's served at room temperature or even chilled as part of a mezze. But it's just as comforting when it's warm, your call.

What should I serve it with?
Pita bread is perfect for scooping. You can also serve it over rice or bulgur (or pasta, though not traditional). A fresh cucumber salad or some hummus on the side wouldn't hurt either.

Is it spicy?
Nope! It's all about the warm spices, not heat. But if you like a kick, go ahead and add some chili flakes.

DID YOU MAKE THIS RECIPE?

I love to see recreations and share them!