Lebanese-inspired · stew bowl
Lebanese Eggplant and Chickpea Moussaka
Eggplant, chickpeas, tomatoes, and peppers simmer into a bright Lebanese-style moussaka served with flatbread.
Total time45 min
Hands-on25 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Brown eggplant in olive oil in a wide pot for 8 minutes; transfer briefly.
- 02
Cook onion and pepper for 5 minutes. Add garlic and cumin for 30 seconds.
- 03
Add tomatoes, chickpeas, eggplant, salt, and pepper. Cover and simmer for 20 minutes.
- 04
Finish with parsley and serve in bowls with warm pita.
Make it work
Useful swaps
- Use zucchini instead of one eggplant.
- Serve with gluten-free flatbread when needed.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
