After being away all weekend for pleasure then again for the first half of the week for work, it was so nice to have an evening at home yesterday and the chance to spend some time in my own kitchen, preparing my own food! It really is like a form of therapy for me when I need to unwind and relax after a busy few days.
I made a roasted aubergine and chickpea stew, otherwise known as Maghmour in Middle Eastern cuisine. It’s rich in tomato flavour, a little smoky with a hint of spice, which is absolutely perfect for this cold weather! Deliciously satisfying and also suitable for vegan and gluten free diets when enjoyed on its own.
Can be eaten simply as it is with some bread to mop up the sauce, or served alongside some other bigger meze plates for those who want to get their meat or cheese fix too! We ate it tonight for dinner accompanied by harissa marinated chicken thigh fillets, spinach and pine nut salad, lemon and thyme cous cous, pitta bread and garlic herb yoghurt.