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I stumbled upon this Lebanese moussaka stew recipe during my travels, instantly falling in love with its rich flavors. Combining tender eggplants, hearty chickpeas, and aromatic spices, this comforting dish brings Mediterranean warmth straight to your kitchen. Unlike traditional moussaka, my stew version skips layering, making preparation quick and easy. Perfect for chilly evenings or when craving something exotic yet familiar, this one-pot meal will transport your taste buds to sun-soaked Lebanese shores. Let's dive into creating this mouthwatering feast together!
Ingredients for Lebanese Moussaka Stew
- Eggplants: Adds a meaty texture and absorbs flavors well, making it a hearty and flavorful base for the stew.
- Chickpeas: Provide plant-based protein and a nutty flavor, adding substance and depth to the stew.
Read more: Lebanese Beef Stew Recipe
Essential Tools and Equipment
- Knife: Essential for cutting the vegetables and preparing the ingredients.
- Large pot: Needed for cooking the stew and simmering the ingredients together.
Lebanese Moussaka Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 large eggplants cut into cubes
- 1 can chickpeas drained and rinsed
- 4 cloves garlic minced
- 1 large onion chopped
- 2 cups tomatoes chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 cup water
Read more: Lebanese Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic. Sauté until onions are translucent.
- Add cubed eggplants and cook until they start to soften.
- Add chopped tomatoes, chickpeas, ground cumin, ground coriander, salt, and black pepper. Stir well.
- Pour in water and bring to a boil. Reduce heat and let it simmer for about 30 minutes, or until the eggplants are fully cooked and tender.
- Adjust seasoning if needed. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Lebanese Chicken Stew Recipe
Tips for Making Lebanese Moussaka Stew Ahead of Time
Make Ahead Instructions
- Cook the Lebanese Moussaka Stew as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool down entirely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Eggplants in this Lebanese Moussaka Stew recipe can be soaked in salted water before cooking to reduce bitterness.
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