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Maghmour

This Lebanese classic has fragrant eggplants, a rich and warm-spiced tomato sauce and my favourite legume: chickpeas. Eat it cold, hot, as a main or part of a meze.
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Vorbereitungszeit 20 Minuten
Zubereitungszeit 1 Stunde 30 Minuten
Portionen: 6
Gericht: Main Course, Stews
Küche: Lebanese, Middle Eastern
Ingredients Method Notes

Zutaten
  

  • 250 g dried chickpeas *, soaked overnight
  • 750 g eggplants
  • 7 tablespoons olive oil
  • 2-3 red onions diced
  • 6 garlic cloves minced
  • 1 (400g can) crushed tomatoes
  • 4 tablespoons tomato paste
  • 3 tablespoons cumin
  • 2 tablespoons dried mint *
  • 1 tablespoon cinnamon
  • 2 tablespoons ground coriander optional
  • 1 tablespoon chilli powder optional
  • 500 ml vegetable stock
  • Handful fresh mint leaves *
  • Salt
  • Black pepper

Method
 

Chickpeas
  1. When using dried chickpeas, cook them in a pot until tender (1 hour), drain and rinse. When using cooked chickpeas from a pan, drain and rinse them.
Eggplants
  1. Preheat the oven to 200°C. Trim the ends of the eggplants and dice the rest into mouth-sized pieces. Place them in a bowl, add salt and let them rest for 20 minutes to draw out moisture. Remove (drain) the liquid and coat the eggplants with 2 tablespoons of olive oil. Align an oven tray with parchement paper, spread out the eggplants and bake them in the oven until brown (about 30 minutes).
Tomato sauce
  1. In a large pot, add the remaining olive oil and sauté the onions and garlic on medium heat until fragrant. Add the tomato paste, stirring until it is dissolved, and then add the crushed tomatoes. Season with salt and black pepper and cook for 5 minutes.
  2. Add the ground seasoning (cumin, mint, cinnamon, coriander and chilli), mix and let it cook for another 5 minutes.
  3. When both are done, add chickpeas and eggplants to the pot with the vegetable stock. Bring to a boil and let it simmer on low heat for at least 10 minutes.
  4. Add fresh mint leaves, and adjust the seasoning to your taste

Notizen

  • Use 3-4 cans of cooked chickpeas (240g drained weight each) instead.
  • Substitute both the dried and the fresh mint for parsley