Lebanese Moussaka with Eggplants and Chickpeas (Stewed Vegetarian Ragout)
This Lebanese moussaka with eggplants and chickpeas is a comforting vegetarian stew that combines the tenderness of eggplants with the richness of Middle Eastern spices. In Lebanese cuisine, stewed dishes like this are often distinguished from mezze: it's a hearty main course, perfect for a family dinner. You might wonder how to prepare a Lebanese fattoush salad to go with this dish? Simply mix lettuce, tomatoes, radishes, mint, and toasted Lebanese bread, all dressed with a sumac and olive oil vinaigrette. It's a classic that balances the flavors!
- Temps: 45 min
- Portions: 4
Source: bantajcuisine.com
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Ingrédients
- large eggplants
- cooked chickpeas
- medium tomatoes
- large onion
- garlic
- tablespoons tomato paste
- tablespoons olive oil
- teaspoon ground cumin
- teaspoon ground cinnamon
- teaspoon sweet paprika
- teaspoon salt
- teaspoon black pepper
- water
- a few sprigs for garnish fresh parsley