Aubergine + Chickpea Moussaka
In other words - Maghmour! - a Lebanese meze of silky smooth aubergines and tender chickpeas, elevated with dried mint. It's one of those dishes that gets better overtime and can be served hot or cold as a meze. This is an exclusive recipe from Julius Fiedler's cookbook, 'Naturally Vegan'. The original recipe uses dried chickpeas, but we've tweaked the recipe slightly to make it Bold Bean Co friendly. The aubergines can either be fried or roasted - Julius has given methods for both below. Hit the link here to check out Julius' book for more DELICIOUS, naturally plant-based recipes just like this one.
Source: Bold Bean Co
Ingredients
- jars Queen Chickpeas - with their bean stock, or 3 x 400g tins
- large aubergines
- olive oil, for frying
- extra virgin olive oil
- large onions, roughly sliced
- large garlic clove, finely grated or crushed
- tomato purée
- x 400g tin of plum tomatoes
- black pepper
- dried mint
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- Pita or flatbreads