Maghmour — Eggplant & Chickpea Stew

Ingredients

• 2 large eggplants, in 1-inch cubes
• 1½ cups cooked chickpeas
• 1 onion, sliced
• 6 cloves garlic, sliced
• 1 can (14 oz) chopped tomatoes
• 2 tbsp tomato paste
• 5 tbsp olive oil, divided
• 1 tsp ground cumin
• ½ tsp cinnamon
• 1 cup water
• Salt and black pepper
• Handful mint, and flatbread for serving

Method

1. Toss the eggplant with 3 tbsp of the oil and salt and roast at 425°F (220°C) for 20 minutes until browned and collapsed. Roasting instead of frying uses a fraction of the oil and gets you the same silky result.
2. Meanwhile cook the onion in the remaining oil over medium until soft, 8 minutes, then the garlic, cumin, and cinnamon for a minute.
3. Stir in the tomato paste and fry 2 minutes, then add the tomatoes, chickpeas, and water. Simmer 15 minutes until thickened.
4. Fold in the roasted eggplant and cook 10 minutes more so it takes on the sauce. Season firmly with salt and pepper.
5. Cool to just-warm or room temperature — maghmour is traditionally eaten that way and the flavors round out as it sits. Scatter mint and serve with flatbread.