Lebanese Moussaka with Eggplants and Chickpeas (Stewed Vegetarian Ragout)
This Lebanese moussaka with eggplants and chickpeas is a comforting vegetarian stew that combines the tenderness of eggplants with the richness of Middle E
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Cooking tools:
- Cutting board
- Chef's knife
- Pot
- Stove
- Wooden spoon
- Colander
- Measuring spoon
- Measuring cup
- Can opener
- Serving bowl
- Plate
Ingredients
- 2 large eggplants
- 400 g (1 can) cooked chickpeas
- 4 medium tomatoes
- 1 large onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 ml water
- a few sprigs for garnish fresh parsley
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