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Moussaka – Aubergine and Chickpea Stew with Herby Rice

November 7, 2017 / Niki / 15 Comments

 

Middle Eastern food is a strong contender for one of my favourite cuisines. It has everything that I love, tapas style bowls of delicious vegetable dishes, incredible dips (creamy hummus and smoked pepper dip are always good) amazing pulse based dishes and of course big flatbreads to scoop with.

One of my favourites is a gorgeous aubergine and chickpea stew called maghmour or moussaka. The flavor is intensely rich tomatoes with soft aubergine and then a little bit of texture from the chickpeas. It always amazes me how simple ingredients can create such incredible flavours.

I think dishes like this are best eaten with lots of complimentary yet contrasting flavours, so creamy hummus, smoky red pepper dip, crunchy flatbreads and a big rice salad with generous amounts of fresh herbs. The recipe for my lovely herby rice is below and I’ve popped links in for my favorite dips.

My classic tahini dressing is the perfect topping to both the moussaka and my herby rice. I really hope you like my Middle Eastern feast!

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2-4 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

  • For the moussaka;
  • 2 organic aubergines diced
  • 5 tbsp olive oil
  • 1 large onion chopped finely
  • 4 clove garlic sliced
  • 1 tsp sea salt
  • 5 large organic tomatoes – skinned and deseeded of tinned
  • 2 tbsp tomato purée
  • 1 cup water
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 2 tbsp fresh mint – finely chopped
  • 1 can organic cooked chickpeas – drained

 

  • For the rice;
  • 2 cups cooked rice – brown or white
  • 2 big handfuls coriander
  • Handful fresh mint
  • Handful basil or parsley
  • 8 cherry tomatos chopped
  • 1 red onion finely chopped
  • Zest 1 lemon
  • Juice I lemon
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • Twist black pepper
  • 1 tbsp chilli flakes – optional

 

  • Tahini dressing;
  • 1 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • Juice 1/2 lemon

 

 

Directions

For the moussaka; 

  1. Add the aubergines to a large baking tray and toss them in 2 tbsp of olive oil. Roast on for 30 minutes until browned.
  2. Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add in the garlic and cook for a further few minutes.
  3. Next add the tomatoes, tomtato purée, paprika, aubergine & chickpeas. Cook to aprox 20 minutes. Add water if needed. Finally season with salt and the fresh mint.

For the rice;

  1. In a large bowl mix the cooked rice with thd herbs, onion, lemon, olive oil and seasonings.

To make the tahini dressing; 

  1. Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
  2. Add more water to get the deserved consistency.

 

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15 Comments

  1. Cassie Autumn Tran on November 8, 2017 at 6:11 am

    I adored moussaka before! This is absolutely amazing and it looks even better than any other moussaka I’ve ever seen!

    Reply
    • Niki on February 18, 2018 at 7:08 pm

      Hey Cassie
      Thank you so much! Really glad you like it.
      Love Niki xx

      Reply
  2. Natalia on November 12, 2017 at 6:32 pm

    OMg, this moussaka!!! how good this looks! Thanks for sharing the recipe, Niki!

    Reply
    • Niki on February 18, 2018 at 7:09 pm

      So glad you like it Natalie, thank you x

      Reply
  3. Cateraar Wassenaar on November 14, 2017 at 12:47 pm

    This looks incredible! Yum!

    Reply
    • Niki on February 18, 2018 at 7:09 pm

      Thank you so much x

      Reply
  4. Danielle on February 25, 2018 at 7:51 pm

    This was a great recipe! The rice was especially flavorful.

    Reply
    • Niki on March 12, 2018 at 1:33 pm

      I’m so glad you like it Danielle!
      Love, Niki xx

      Reply
  5. Crushed Potatoes with Spinach & Basil Pesto & Cashew Parmesan (Vegan) - Rebel Recipes on April 4, 2018 at 11:20 am

    […] would eat these with any of my yummy one pot meals i.e. Red Pepper Stew, Moussaka, Coconut Dal or just on their own with a big […]

    Reply
  6. 7 expert tips to help you have a vegan wedding your guests will love! – The English Wedding Blog on June 27, 2018 at 11:10 am

    […] – opt for dishes which showcase a wide range of different flavours and textures.  Such as: Moussaka or Roast Pepper Chickpea […]

    Reply
  7. Ro Brookes on July 24, 2018 at 6:05 am

    I’ve always thought vegan food was tricky and a bit boring- not anymore! My vegan granddaughter was thrilled when I made this and white bean casserole for Sunday lunch, and we all agreed we didn’t miss meat at all. Thank you Nikki, more vegan meals will be on the menu here!

    Reply
    • Niki on July 26, 2018 at 3:33 pm

      Hi Ro
      That’s absolutely amazing!
      I’m so happy to hear that.
      Much love, Niki xx

      Reply
  8. Eva on August 27, 2018 at 11:56 am

    Love, love, love this recipe!! And all my friends and family that tasted it can’t get enough either. My joker recipe! Thanks!!

    Reply
    • Niki on August 27, 2018 at 10:21 pm

      Hi Eva
      Amazing!!
      I’m so happy 🤗
      Much love
      Niki xx

      Reply
  9. Chickpea Moussaka | Phoenix FTA Limited on November 29, 2018 at 11:58 pm

    […] Posted on 29 November 201829 November 2018 Credit: Rebel Recipes […]

    Reply

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Recipe Tags: aubergine chickpeas middle eastern moussaka vegan

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