Maghmour

Method

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1. Heat the oven to 220°C / 425°F. Toss the aubergine with 5 tbsp oil and the salt and roast on a large tray 30 minutes, turning once, until browned and completely soft.

   Mark done

2. Meanwhile soften the onions in 3 tbsp oil over medium heat for 10 minutes, then add the garlic and cook 2 minutes more.

   Mark done Start 10 min timer

3. Stir in the tomato purée and cook it out for 2 minutes until it darkens.

   Mark done Start 2 min timer

4. Add the tomatoes, cinnamon, Aleppo pepper, salt and water. Simmer 15 minutes.

   Mark done

5. Fold in the roasted aubergine and simmer 10 minutes so it takes up the sauce.

   Mark done

6. Add the chickpeas and cook a final 5 minutes, just to heat through — any longer and they go floury.

   Mark done

7. Take off the heat, stir in the finishing oil, and leave to come to room temperature before serving with parsley.

   Mark done

Chef’s Tips

• Roast the aubergine, do not fry it. Fried goes greasy as it cools.
• Chickpeas in at the end, or they turn to paste.
• Serve at room temperature. This is not a hot dish.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Flatbread
• Labneh
• A green salad

Storage & Reheating

Refrigerated for 5 days and better on day two. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.