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.
Treat and Trick says
Looks so yum, thanks for sharing....
Srivalli says
Wow this surely looks like our own curry Radha..and the recipe is so simple to make. wonderful recipes and I totally loved reading them. So wonderful that you were able to pair it well.
Harini R says
Wow! Such a unique recipe with eggplant and chana. Sounds delicious with no masalas we are used to, right?
Harini R says
Wow! Such a unique recipe with eggplant and chana. Sounds delicious with no masalas we are used to, right?
Priya Srinivasan - I Camp in My Kitchen says
Thats hearty dish radha! I would love to enjoy this maghmour as such in a bowl! Loved all your middle-eastern dishes, wonderful share!!!
sushma says
Such a lovely dish with simple ingredients. Good one
Narmadha says
Maghmour looks like so flavorful curry with egg plant, chickpeas and spices. Interesting recipe which will go well with our food too.
Sandhya Ramakrishnan says
What a delicious and heaty stew this is! Love this with any kind of rice or with Pita as well. Such simple flavors yet so delicious.