a delicious vegan Lebanese recipe from bei in Chinnor

Chinnor-based family business, Bei, have been generous enough to share with us the recipe for an amazingly delicious vegan recipe. This traditional dish uses fresh ingredients that pack a punch when it comes to flavour and is easy and quick enough to make on any day of the week – plus extra for the freezer as you’ll soon be wanting to eat it again!

Mnazaleh (min-ah-zah-lay) Recipe

A thick smoky aubergine and chickpea stew, which is a healthy, meatless vegan dish that can be enjoyed alone or served with Lebanese bread for dipping. A simple but flavoursome meal.

Ingredients

• 1 x Large Aubergine
• 1 x Onion
• 2 x Cloves Garlic
• 1 x Tomato (Sliced)
• 1 x Tomato (Cubed)
• 1 x Tablespoon of tomato paste
• 1 x can of chickpeas (400g)
• 1 x Tablespoon Olive oil
• 1 x Tablespoon Vegetable oil
• Pinch of Salt
• Pinch of Pepper
• Pinch of Cinnamon
• ½ cup of water

Method

First you peel one large aubergine and cut them into spherical slices.

Then you fry the aubergine in a pan, once golden, you place them on a plate over some kitchen roll to soak up the excess oil.

In the meantime, you dice the garlic and onions.

In a saucepan, add olive oil and vegetable oil, then add onions and garlic and cook until translucent.

Take a tomato and chop it in to small cubes.

Add the chickpeas (400g) to the sautéed onions and garlic, add some salt, pepper and cinnamon, chopped tomato cubes, tomato paste, add water and bring it to a boil.

Once boiled, add the mixture to a pan and place the sliced aubergines in layers, topped with sliced tomato.

Cook for a further 30 minutes.

Serve with rice.

Sahtein (sah-ten) – Enjoy your meal