Aubergine and chickpea stew (Maghmour) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 190) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute dried chilli flakes for ground cayenne pepper.

  • Lalados on May 21, 2022

    A tasty dish, agree that frying the aubergines takes time, I probably didn't fry them for as long as I should have but simmered the final mix for longer so they absorbed a lot of flavour and had that lovely soft, silky texture. I used 1 heaped teaspoon of Aleppo pepper instead of the cayenne, good quality Italian tinned tomatoes and alot of chopped parsley and mint to finish.

  • Boffcat on April 06, 2022

    I found this a bit flat. Frying the aubergines in batches was a real faff, too, and the large pieces took a long time to become meltingly soft - if making again I would roast the aubergine for ease.

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