Maghmour

Magmour is a thick eggplant and garbanzo bean stew from Lebanon. It is made with simple ingredients available in any kitchen. The rich flavor comes from the simple ingredients. You'll be amazed with the flavors of this stew. This is great to serve with rice or flat breads. This is vegan too!

My recipe is based on Steve's recipe. The changes that I have made to his recipe is that I used fresh tomatoes instead of tomato paste and increased the dried mint. This is absolutely a great stew. This is very similar to any of our traditional curries but spices are not used. It is absolutely delicious and you'd agree to that when you try.

Canned garbanzo beans can be used. I save the garbanzo liquid to make aquafaba for my eggless baking experiments. Feel free to use what you have in hand. The eggplants are roasted in oven. If you don't have oven, feel free to roast on a cast iron pan on stove-top and add to the curry.

I am linking this to "Let's Pack to the Middle East" for Blogging Marathon 120 hosted by Srivalli. We share recipes for themes selected for three days a week for all the weeks of the month. Isn't it great!

I am linking this to Thursday Favorite Things Party and Dare to Share #458

Ingredients

Serves 6

Eggplant - 5 to 6 cups (3 lbs)

Salt - 1.5 tsp

Garbanzo beans - 1 cup

Tomatoes - 4 cups, peeled and chopped

Water - 1.5 cups

Cayenne/paprika - 2 tsp

Garlic - 5 cloves or 2 tbsp, finely chopped

Onion - 1 cup, diced

Dried mint - 1-2 tbsp

Water - 1.5 to 2 cups

Oil - 1/4 cup plus 3 tbsp

Method

Soak the garbanzos for 8 - 12 hours. Rinse, and add about 3 cups water and cook in a pressure for 3 whistles. Alternatively, this can be cooked on stovetop by simmering for about 40-45 minutes.

Preheat the oven to 400 degrees F. Chop the eggplant to 2-in cubes. drizzle 1/4 cup oil, spread as a thin layer and roast in the oven for 30 minutes, till tender. 

Heat oil in a heavy bottomed pan. Add the onions and cook until translucent on a medium flame for about 7-8 minutes. Add the chopped garlic and sauté for 1-2 minutes. 

Add in the chopped tomatoes, salt, cayenne, mint, and garbanzos. Add the water and simmer. When it begins to boil add the eggplant and simmer for 20 minutes. Adjust the consistency for a stew-like consistency.

Serve with rice or flatbread.