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Maghmour is a straightforward Lebanese stew with grilled eggplant, freshly cooked chickpeas , onions and tomatoes. Completely simple, scrumptious and nutritious! By yummyyayra 👌 it’s a must-try!
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1 massive eggplant, lower into spherical slices
2 massive tomatoes, finely chopped
2 yellow onions, thinly sliced
1 cup of chickpeas (soak about 1/2 cup of dry chickpeas/garbanzo beans in scorching water for about 2 hours or room temperature water, in a single day. Then, cook dinner (or stress cook dinner) the beans till tender
1/Four cup + 2 tbsp olive oil, divided
6 cloves of garlic, minced
1/2 tbsp tomato paste (unsalted)
Salt, to style
1 tsp dried mint
1/Four tsp paprika
1/Four cup Chopped parsley, non-compulsory
Warmth a forged iron or a non-stick skillet (medium warmth), add 1/Four cup olive oil and prepare the eggplant slices, sprinkle some salt, paprika and let it brown on one aspect for about 4-5 minutes. Rigorously, flip the eggplant slices with a pair of tongs, let the slices brown and wilt for an additional 4-5 minutes. Switch to a plate and set them apart
Warmth a large pan, add 2 tbsp olive oil, 6 cloves of minced garlic and a pair of massive sliced yellow onions, sprinkle some salt and sauté for 3-Four minutes.
Now add 2 massive chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chick peas, 1/2 cup water and 1 tsp dried mint. Stir nicely and canopy and let it simmer for five minutes.
Take away the quilt, add the eggplant slices, gently combine, cowl and cook dinner for an additional 7-10 minutes.
Add parsley earlier than serving.
Serve along with your favourite toasted flat bread.