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Maghmour
Maghmour: Lebanese aubergine, chickpea and tomato stew, eaten warm or at room temperature
In Lebanese villages from the Chouf to the Bekaa, maghmour turns up on the table during the long Lenten fasts and through the summer, when aubergines are piled high at every greengrocer. Chunks of fried or roasted aubergine collapse into a sweet, garlicky tomato sauce with chickpeas and plenty of olive oil, so the dish is soft and silky rather than chunky. Lebanese cooks serve it at room temperature with flatbread, pickles and a bowl of olives, and it tastes even better on the second day. Roasting the aubergine instead of deep-frying keeps it lighter without losing the melting texture. Common mistake: stirring hard once the aubergine is in; fold gently or it turns to mush. Chef's tip: add a final drizzle of good olive oil and a pinch of dried mint just before serving to lift the deep, sweet flavours.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (4)
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Method
0/6 doneStep 1: Heat the oven to 425°F (400°F fan). Toss 1 ¾ lb aubergines with 3 tbsp olive oil and half of ¾ tsp salt on a large tray and roast for 25–30 minutes, turning once, until golden and soft right through.
30 minStep 2: Meanwhile, warm the rest of 3 tbsp olive oil in a wide pan over a medium heat and cook 1 onion for 8–10 minutes until soft and pale gold.
10 minStep 3: Add 6 cloves garlic and cook 1 minute until fragrant, then stir in 1 tbsp tomato paste and ½ tsp Lebanese seven-spice (baharat) for 30 seconds.
2 minStep 4: Add 1 ⅛ lb ripe tomatoes, ¾ cup water and the rest of ¾ tsp salt. Simmer for 10 minutes, until the tomatoes break down into a loose sauce.
10 minStep 5: Fold in the roasted aubergine and 8 ½ oz cooked chickpeas. Cover and simmer very gently for 15 minutes, shaking the pan rather than stirring, until the sauce is thick and the aubergine is silky.
15 minStep 6: Scatter over 1 tsp dried mint, then leave to cool for at least 20 minutes. Serve warm or at room temperature with flatbread; it keeps 3 days in the fridge.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 28 g
- Fat
- 22 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maghmour take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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