Emnazaleh

Name: Emnazaleh
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups chickpeas (soaked overnight); 1 -2 tablespoons olive oil; 1 onion, diced; 1 large eggplant, diced; 1 red capsicum, diced; 5 cloves garlic, crushed; 4 tomatoes, diced; 2 tbsp tomato paste; 1 tsp baharat; 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp paprika 1/4 tsp dried mint; 2 cups veg stock (maybe more if it gets too thick).

4 steps

This is what we call ‘Emnazaleh’ which is essentially a chickpea & eggplant stew & may be known by other names in different parts of Lebanon & the Arab world. This isn’t my mother’s exact recipe but the base is the same, I’ve just given it my own few additions. My mum usually adds meat to hers but I reckon the vegetarian version is just as delicious 👌🏼

Updated at: Thu, 17 Aug 2023 10:02:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1620.3 kcal (81%)

Total Fat35.4 g (51%)

Carbs270.5 g (104%)

Sugars78.7 g (87%)

Protein76.6 g (153%)

Sodium1547.9 mg (77%)

Fiber64.5 g (231%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupschickpeas

soaked overnight

1 tablespoonsolive oil

2 Tbsptomato paste

1 tspbaharat

¼ tspdried oregano

¼ tspdried thyme

¼ tsppaprika

¼ tspdried mint

2 cupsveg stock

maybe more if it gets too thick

Instructions

Step 1

Heat oil in a large pot. Sauté onion until soft.

Step 2

Add garlic & eggplant. Fry for a few minutes.

Step 3

Add the tomato paste & cook out for a couple of minutes. Add the fresh tomatoes, capsicum & all the herbs & spices. Add the stock & chickpeas.

Step 4

Bring to a gentle simmer, reduce heat & leave to simmer for about 1 1/2 hrs stirring frequently. Stew is ready when chickpeas are cooked. Season with salt & pepper to taste. Serve warm with bread.

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