EGGPLANT & CHICK PEA MAGHMOUR

EGGPLANT & CHICK PEA MAGHMOUR

INGREDIENTS: 2 eggplants peeled and cut into squares, 1/2 tsp sumac, allspice, salt, crushed pepper and 1/4 cup olive oil.

1 onion, 1/4 cup olive oil, 6 cloves chopped garlic. 2 oz tomato paste, 28 oz crushed tomatoes, 1/2 tsp paprika, cayenne, allspice, sumac & salt and 1 can of rinsed canned garbanzo beans, 1/4 cup chopped fresh mint, 2 cups veggie stock.

Garnish - sour cream & fresh mint

400 oven: Mix eggplant with spices & oil and put on a foil lined and sprayed cookie sheet and roast for 20 minutes.

While eggplant is cooking, sauté oil, garlic and onion for 10 minutes, add the rest of the ingredients and cook on a medium heat. When the eggplant is done, add to the mix and cook for another 20 minutes on a low heat. Garnish with sour cream & mint if desired.