Lebanese Vegan Maghmour
Ingredients
- 3 Large Aubergine
- 1 Tbsp Salt
- 300 L Vegetable oil
- 2 Large Sliced Onions
- 2 Tbsp Olive Oil
- 2 Red Chillies
- 8 Minced Garlic
- 2 Sliced Garlic
- 1 Can Chickpeas (400g)
- 1 Can Chopped Tomatoes (400g)
- 1 Tsp Salt
Instructions
- Full instruction is on my video
- Start by peeling, slicing and cutting your aubergines into medium sized cubes. leave some of the skin on the aubergine to give it a nice colour and texture for later on.
- Slice Large White Onions and add them in a pan with some olive oil.
- Cook your Onions on low heat as we don't want to burn the olive oil.
- Cook the onions until they are transparent then add your mined and sliced garlic and the chillies.
- Cook for another 3 minutes before adding your chicpeas and salt.
- Once you add your chickpeas and cook them for 3 minutes add your chopped tomatoes and keep cooking until all the liquid from the tomatoes disappears.
- Add your aubergine and cook for another 5 minutes.
- This recipe can last for up to one week in the fridge