Maghmour (Aubergine, Chickpea and Tomato Stew with Dried Mint)
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Ingredients
- 3 aubergines
- 6 tbsp olive oil
- 2 onion
- 6 garlic cloves
- 1 tbsp tomato purée
- 400 g chopped tomatoes
- 400 g tinned chickpeas
- 0.5 tsp ground allspice
- 2 tsp dried mint
- 4 pitta breads
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 16.8 g
- Carbohydrate
- 63.5 g
- of which sugars
- 14.3 g
- Fat
- 24.3 g
- of which saturates
- 3.3 g
- Fibre
- 15.9 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Cut the aubergines into 3cm chunks, toss with 4 tbsp olive oil and 1 tsp salt and roast on 2 trays for 25 minutes until golden and soft.
- 2
Meanwhile, heat the remaining 2 tbsp oil in a wide pan over a medium heat and fry the sliced onions for 8 minutes until soft. Add the halved garlic cloves and cook for 2 minutes.
- 3
Stir in the tomato purée, then the chopped tomatoes, drained chickpeas, allspice, dried mint, ½ tsp salt and 150ml water. Simmer for 10 minutes.
- 4
Fold in the roasted aubergine and simmer for 10 minutes more until thick and the aubergine is silky.
- 5
Serve warm or at room temperature with the pitta breads, warmed, for scooping.
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