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Lebanese Moussaka (Maghmour) - Vegan Eggplant Chickpea Stew

A super delicious eggplant and chickpea stew made with staple ingredients.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine Lebanese
Servings 4 sides

Ingredients
  

  • 1 large eggplant or 2 medium ones roughly 600-700g/ 21-24 oz
  • 2 tablespoon olive oil
  • 1 medium onion white or red
  • 5 garlic cloves
  • 1 tablespoon tomato paste
  • 1 400g/15oz can chopped tomatoes or fresh tomatoes
  • 1 teaspoon dried mint
  • a pinch of cinnamon
  • 1 400g/15oz can chickpeas
  • salt to taste
  • 2 tablespoon olive oil

Instructions
 

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!
    1 large eggplant or 2 medium ones
  • I like to peel some of the eggplant leaving some skin (see step by step pictures above). Cut it into cubes, toss it with 2 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.
    2 tablespoon olive oil
  • 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 1 tablespoon of olive oil in a big pan over low-medium heat. Throw in your chopped onion and cook it until it turns soft and golden (about 5–7 minutes). Add the garlic cloves (I smash them) and cook for another minute or two.
    1 medium onion, 2 tablespoon olive oil, 5 garlic cloves

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 (I simply fill up the can with water), dried mint, and cinnamon. Let everything simmer together for 10 minutes on low heat and covered so the sauce gets nice and rich.
    1 tablespoon tomato paste, 1 400g/15oz can chopped tomatoes, 1 teaspoon dried mint, a pinch of cinnamon

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 has reduced too much. Stir it all together, season with salt, and let it simmer gently covered and on low for another 10–15 minutes. The longer it simmers, the better the flavors blend. Finish with 1 tablespoon of olive oil.
    1 400g/15oz can chickpeas, salt to taste
Keyword Chickpeas, Eggplant
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