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Lebanese-Style Eggplant and Chickpea Stew

Lebanese-Style Eggplant and Chickpea Stew

By Rose HattabaughDecember 14, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This spiced stew of eggplant, onion, chickpeas and tomato paste is a simplified version of Lebanese maghmour, a dish also known as moussaka (but is different from Greek moussaka). The eggplant for maghmour often is fried before it meets the tomatoey base, but by broiling it instead, along with the onion, we save time as well as oil (spongy eggplant readily soaks up fat during frying). While the eggplant is in the oven, we brown an entire can of tomato paste on the stovetop—a step that, in a few brief minutes, helps build deep, rich, slow-simmered flavor. A garnish of cilantro and toasted almonds adds fresh herbal notes, color and texture. Serve this vegan stew warm or at room temperature with flatbread or rice. To simplify cleanup, line the baking sheet with foil before spreading the eggplant on top.

Tip

Don’t drain the chickpeas. The starchy liquid is added to the skillet along with chickpeas and helps create a thick, velvety, stew-like consistency.

Ingredients
  • 2

    tablespoons ground cumin

  • 1

    teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 1

    pound eggplant, cut into 1-inch cubes

  • 1

    medium red onion, halved and thinly sliced

  • 1

    teaspoon honey

  • 5

    tablespoons extra-virgin olive oil, divided

  • 1

    bunch cilantro, stems minced, leaves roughly chopped, reserved separately

  • 6

    ounce can tomato paste

  • 15½

    ounce can chickpeas (do not drain)

  • 3

    3-inch-long strips lemon zest, plus 2 tablespoons lemon juice

  • ¼

    cup slivered almonds, toasted

Step 1

Heat the broiler with a rack about 6 inches from the element. In a small bowl, stir together the cumin, allspice and 1 teaspoon each salt and pepper. In a large bowl, toss together the eggplant, onion, honey, 3 tablespoons of oil and 1 tablespoon of the spice mix. Distribute in an even layer on a rimmed baking sheet and broil until the eggplant is softened and spotty brown, 12 to 15 minutes, stirring once halfway through.

Step 2

Meanwhile, in a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until simmering. Add the remaining spice mix and the cilantro stems, then cook, stirring constantly, until fragrant, about 10 seconds. Add the tomato paste and cook, stirring, until the paste begins to brown, 1 to 3 minutes. Stir in the chickpeas with their liquid, ¾ cup water and the lemon zest. Bring to simmer and cook, uncovered and stirring occasionally, until the liquid has reduced slightly, about 10 minutes; if the mixture becomes dry and thick during simmering, stir in a few tablespoons of water as needed.

Step 3

Off heat, remove and discard the lemon zest, then stir in the eggplant-onion mixture and the lemon juice. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the cilantro leaves and almonds.