Flavourful Cooking

Nº 66 · World Dishes · serves 4

Lebanese Aubergine and Chickpea Stew

Silky aubergine and chickpeas in a thick tomato sauce with cumin and cinnamon: Lebanese maghmour, warm or lukewarm with pitta.

€6–8approx. €1.50–2.00 ppMildVegetarian20 min prepLOW 6–7 hrs · HIGH 3–4 hrsFreezes well
Lebanese Aubergine and Chickpea Stew

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: frutería. 1-2 kg bags are cheaper than loose.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarketMercado municipal

    Aisle: legumbres / conservas. In glass jars in every supermarket; markets sometimes sell freshly cooked chickpeas by weight.

  • Any supermarket

    Aisle: conservas. Tubes or small tins; freeze leftovers in an ice-cube tray.

  • Any supermarket

    Aisle: especias. Arab shops and market stalls sell cumin loose, often fresher and cheaper.

To serve

Method

  1. 1

    Brown the aubergine in the oil in two batches for 5–6 minutes; this makes it silky instead of grey and spongy.

  2. 2

    Soften the onions in the same pan for 4 minutes and stir in the garlic, cumin and cinnamon for 1 minute.

  3. 3

    Put everything in the slow cooker with the chickpeas, tomatoes, tomato purée, sugar and salt. Don't add any water: aubergine releases its own liquid.

  4. 4

    Put the lid on and cook for 6–7 hours on LOW or 3–4 hours on HIGH.

  5. 5

    Taste, season and serve with yoghurt, mint and warm pitta.

Flavourful Cooking · slowcookerspain.com/en/recipes/lebanese-aubergine-and-chickpea-stew/