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Vegetarian, Maghreb and Middle East

Maghmour with rice

Maghmour is a Lebanese stew of fried eggplant, chickpeas and tomatoes warmed with cinnamon, served over rice. This recipe serves 4, takes 55 minutes, stays easy to make and costs €1.80 per serving. The key to getting it right is letting the eggplant release its water, then browning it without too much oil.

Maghmour, a stew of fried eggplant, chickpeas and tomatoes, the sunny moutabal turned into a full meal with rice.

Maghmour with rice
Total time
55 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Maghmour feels like moutabal that grew into a real meal. The eggplant turns silky, the chickpeas keep their bite, and the tomato sauce warmed with cinnamon makes a mild, fragrant stew with no real heat, the kind that wins over people who think they don't like eggplant. The plain rice underneath soaks up the sauce and turns it into a complete dinner.

It's a weeknight dish that holds up well, naturally vegetarian, perfect for when you want a meatless meal that nobody will even notice is meatless. Mon Chou likes it for evenings when you have a bit of time on your hands, since the eggplant needs patience, but the leftovers reheat beautifully the next day, often even better.

The ingredients

4 people

Fruits and vegetables

  • Eggplant 3
  • Onion 2
  • Garlic 3 cloves
  • Parsley 1 bunch

Pantry

  • Canned chickpeasoften in the pantry 1 can
  • Crushed tomatoesoften in the pantry 400 g
  • Cinnamonoften in the pantry 1 tsp
  • Olive oiloften in the pantry 8 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the eggplant into cubes, salt it and let it sit to release its water. 15 min

    Rinse it afterward and press it in a kitchen towel to remove the bitter liquid.

  2. Brown the eggplant in the oil in small batches. 15 min

    Don't overcrowd the pan, it should color rather than steam.

  3. In the same pan, sauté the onions and garlic, then add the tomatoes and cinnamon. 10 min

    The cinnamon adds a subtle warmth that makes all the difference.

  4. Add the eggplant and chickpeas and let simmer covered. 15 min

    Stir gently so you don't crush the eggplant.

  5. Cook the rice in salted water and serve the maghmour over it with chopped parsley. 11 min

    Rinse the rice before cooking so the grains stay separate.

Our tips to get it right

  • Pick firm, shiny eggplants with no soft spots, they'll hold their shape better once cooked.
  • Brown the eggplant in several batches rather than all at once, otherwise it releases water and steams instead of coloring.
  • Taste the tomato sauce before adding the eggplant and adjust the salt, since canned chickpeas already bring some of their own.

The variations

  • Swap the chickpeas for white beans for a creamier texture.
  • Add a pinch of Aleppo pepper if you like a little kick, since the dish is mild by default.
  • For kids, blend part of the tomato sauce until smooth so there are no visible onion pieces.

What to serve it with

  • Warm pita bread
  • Plain yogurt on the side
  • A fresh cucumber salad

Storage

Maghmour keeps for 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the rice, for up to 2 months. Reheat it gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make maghmour ahead of time?

Yes, it's actually better that way, since the flavors deepen after a night in the fridge. Reheat it gently the next day and cook fresh rice to go with it.

Do you really need to salt the eggplant before cooking it?

It's not required, but it changes the texture a lot. Salted eggplant releases its water and soaks up less oil, so it turns out softer once cooked.

Can you use fresh tomatoes instead of crushed canned tomatoes?

Yes, use about 5 to 6 ripe fresh tomatoes, peeled and chopped. The result will be a bit lighter in texture but just as flavorful.

Is maghmour served hot or cold?

Traditionally it's served warm or at room temperature, a bit like ratatouille. Served hot over freshly cooked rice, it works just as well for dinner.

How long does it take to make a maghmour with eggplant, chickpeas and rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a maghmour with eggplant, chickpeas and rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a maghmour with eggplant, chickpeas and rice cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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