Simple and super delicious Lebanese stew with grilled eggplant, freshly cooked garbanzo beans, onions and tomatoes

Simple and super delicious Lebanese stew with grilled eggplant, freshly cooked garbanzo beans, onions and tomatoes

called “maghmour”, by @yummyyatra:
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Ingredients 
1 large eggplant, cut into round slices
2 large tomatoes, finely chopped
2 yellow onions, thinly sliced
1 cup of chickpeas (soak about 1/2 cup of dry chickpeas/garbanzo beans in hot water for about 2 hours or room temperature water, overnight. Then, cook (or pressure cook) the beans until tender
1/4 cup + 2 tbsp olive oil, divided 
6 cloves of garlic, minced
1/2 tbsp tomato paste (unsalted)
Salt, to taste
1 tsp dried mint
1/4 tsp paprika
1/4 cup chopped parsley, optional
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Instructions:
Heat a cast iron or a non-stick skillet (medium heat), add 1/4 cup olive oil and arrange the eggplant slices, sprinkle some salt, paprika and let it brown on one side for about 4-5 minutes.
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Carefully, flip the eggplant slices with a pair of tongs, let the slices brown and wilt for another 4-5 minutes. Transfer to a plate and set them aside.
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Heat a wide pan, add 2 tbsp olive oil, 6 cloves of minced garlic and 2 large sliced yellow onions, sprinkle some salt and sauté for 3-4 minutes.
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Now add 2 large chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chickpeas, 1/2 cup water and 1 tsp dried mint. Stir well and cover and let it simmer for 5 minutes.
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Remove the cover, add the eggplant slices, gently mix, cover and cook for another 7-10 minutes.
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Add parsley before serving. 
Serve with your favorite toasted flat bread

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