Middle Eastern & North African · Lunch · Dinner
Lebanese Eggplant, Chickpea and Tomato Stew
مسقعة (Musaqa'a)
Tender roasted eggplant simmered with chickpeas, garlic and sweet tomatoes, warmed with allspice and finished with dried mint. This lighter take on the Lebanese classic roasts the eggplant instead of deep-frying it and is just as good warm or at room temperature.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 32% · Protein 12%
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Ingredients
For 4 servings- 2 medium700 gEggplant
- 2 tbsp27 gOlive oil
- 1 large150 gOnion, chopped
- 6 cloves18 gGarlic, sliced
- 1 tbsp16 gTomato paste
- 4 medium500 gRipe tomatoes, chopped
- 1 1/2 cups240 gChickpeas, canned, drained and rinsed
- 1/2 cup120 gWater
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1/2 tspAllspice, ground
- 1 tspDried mint
- 2 tbsp8 gFresh parsley, chopped (optional)
Steps
- 1
Heat the oven to 220 °C / 425 °F and line a large baking tray with parchment.
- 2
Cut the eggplants into 3 cm cubes.
- 3
Toss the eggplant with 1 tbsp of the olive oil and half the salt, then spread it in a single layer on the tray.
- 4
Roast for 25 minutes, turning once, until golden and soft.
- 5
While the eggplant roasts, heat the remaining 1 tbsp olive oil in a wide pot over medium heat.
- 6
Add the onion and cook for 8 minutes, stirring, until soft and lightly golden.
- 7
Add the garlic and cook for 1 minute until fragrant.
- 8
Stir in the tomato paste and cook for 1 minute.
- 9
Add the chopped tomatoes, water, remaining salt, black pepper and allspice, then simmer for 10 minutes until saucy.
- 10
Fold in the roasted eggplant and the chickpeas.
- 11
Cover and simmer gently on low heat for 15 minutes, stirring occasionally, until thick.
- 12
Stir in the dried mint and taste for seasoning.
- 13
Rest for 5 minutes, then scatter with parsley if using and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Use two 400 g cans of chopped tomatoes instead of fresh tomatoes when good ripe ones are out of season.
- Swap the chickpeas for the same amount of drained canned white beans or brown lentils for a different texture.
- Use fresh mint, added at the end, instead of dried mint if that's what you have on hand.
- Replace the allspice with a mix of a pinch each of cinnamon, cumin and ground cloves if allspice is hard to find.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, either at room temperature or reheated until steaming hot. It can be frozen for up to 3 months, though the eggplant will turn softer after thawing.
Make ahead
The whole stew can be made a day ahead and kept in the fridge, where the flavours deepen; add the fresh parsley just before serving. You can also roast the eggplant up to a day in advance and refrigerate it until you make the sauce.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (445 g) | Per 100 g | |
|---|---|---|
| Calories | 236 kcal | 53 kcal |
| Protein | 8 g | 1.8 g |
| Carbohydrates | 35.1 g | 7.9 g |
| of which sugars | 14 g | 3.1 g |
| Fiber | 11.6 g | 2.6 g |
| Fat | 8.9 g | 2 g |
| of which saturated | 1.2 g | 0.3 g |
| Sodium | 726 mg | 163 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
