Lebanese Moussaka (maghmour) – Vegan Eggplant & Chickpea Stew Recipe

"If you’re on the hunt for a cozy, healthy, and super flavorful dish featuring eggplants and chickpeas as the stars, you’re in for a treat. Also called Maghmour, this traditional Lebanese Moussaka is super simple, naturally vegan, packed with goodness, and just really delicious. Whether you’re already familiar with it or hearing about it for the first time, this version is easy to make, full of flavor, and perfect for meal prep. Maghmour comes from Arabic, meaning “submerged” or “drenched,” which perfectly describes this stew. It’s a dish where eggplant and chickpeas are slowly simmered in a rich tomato-garlic sauce until everything is soft and full of flavor. When you hear the word moussaka you probably think of the Greek version, that is made with eggplant, meat and béchamel. Lebanese moussaka is a totally different dish. It’s more of a stew – no layers, no oven-baking (though sometimes it is baked), no dairy. Just rich tomatoey sauce, eggplant, chickpeas, and some warm spices. "

Cooking MethodSkillet