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Levantine Eggplant and Chickpea Stew (Mnazzaleh)
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Ingredients
- Chickpeas1/2 cup
- Round Brown Eggplants2
- Onions, Coarsely Chopped3
- Garlic Cloves, Sliced Diagonally7–10
- Tomatoes, Peeled And Diced3–5
- Coriander Leaves, Chopped2 tablespoons
- Parsley Leaves, Chopped2 tablespoons
- Dried Mint Powder1/2 teaspoon
- Nutmeg Or Cinnamona pinch
- Cooking Oilfor frying
- Salt and pepperto taste
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 210, protein 5, fat 11, carbs 22, fiber 5, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared