Lebanese eggplants and chickpeas stew

Name: Lebanese eggplants and chickpeas stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3
Ingredients: 3 Long eggplants; 1 cup , Chickpeas, rinsed & drained; 1/4 cup Virgin olive oil; 2 cups Sunflower oil; 6 Fresh diced tomatoes; 1 tsp Salt; 1 tsp Dried mint; 6 Minced Garlic cloves; 2 Red onions,sliced thin

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Servings

Calories in serving

325

Prep

15 min

Cook

45 min

Eggplants & chickpeas stew

Long eggplants		3
Chickpeas, rinsed & drained		1 cup ,
Virgin olive oil		1/4 cup
Sunflower oil		2 cups
Fresh diced tomatoes		6
Salt		1 tsp
Dried mint		1 tsp
Minced Garlic cloves		6
Red onions,sliced thin		2

Lebanese roasted eggplant and chickpeas stew / Maghmour is a thick, smoky dish. It doesn’t contain any meat or dairy. It’s totally vegan.

Directions

In a medium pot caramelize the onions with the olive oil for 10 minutes over medium heat , add garlic and sauté for one more minute.
Meanwhile, heat a separate frying pan with sunflower oil, fry the eggplants in batches then set aside.
When the onions are caramelized, add the tomatoes and simmer for 10 minutes, add the chickpeas and eggplants, season with salt and dried mint.
Bring to boil, simmer for 10 minutes covered, then remove the cover and simmer for 5 more minutes or until the sauce gets thicker.
Serve it cold with yogurt salad.