With both time and money in short supply at the moment, the choice of this latest recipe was very much dictated by needing something that was going to be quick, easy and not expensive in terms of buying new ingredients. Happily I stumbled across this Lebanese aubergine and chickpea stew, or Maghmour to give it its proper name, which ticked all of those boxes.
As hopefully conveyed by the photo, this is a cracking little dish. In my opinion there are few things that can match the taste of melt-in-the-mouth aubergine – just make sure you give this one long enough to allow the aubergine pieces to reach that sweet point of tenderness and you really can’t go wrong. I will definitely be making this again!!
- 2 medium aubergines
- 2 onions, roughly chopped
- 5 cloves garlic, crushed
- 3 tbsp finely chopped fresh flat leaf parsley + a little extra to garnish
- Ground pepper
- 2 tins chopped tomatoes
- 2 tins chickpeas
- 200ml vegetable stock
- Chop the aubergine into chunks of about an inch-square and gently fry in olive oil for 10 minutes, until the flesh starts to brown. Then remove from pan and leave to one side for now.
- Add some more oil to the pan and sautée the onions and crushed garlic for 5 minutes.
- Add the parsley and season generously with pepper. Fry for a further 3-5 minutes.
- Add the tomatoes, vegetable stock and chickpeas to the pan and return the aubergine to the mix.
- Cover and cook on a low heat for 40-50 minutes or until the aubergine is tender.
- Garnish with parsley leaves and serve with pitta bread and houmous.
This recipe is adapted from several different ones that I looked up online. While the basics are the same in different recipes there is quite a lot of variation in the balance of ingredients suggested… so I have gone with what seemed ‘right’ to my taste buds!