Vegan Lebanese Moussaka Eggplant Chickpea Maghmour

Heat some olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until they are golden brown and soft. This could take up to 10 minutes. Once cooked, remove them from the skillet and set aside.

In the same skillet, add a bit more olive oil, then add the chopped onion and minced garlic. Sauté until onions are translucent and garlic is fragrant.

Stir in the chopped tomatoes, tomato paste, turmeric, and cumin. Cook until the tomatoes break down and form a thick sauce.

Add the chickpeas and vegetable broth, bring to a boil then reduce the heat and simmer for about 15 minutes.

Return the cooked eggplant cubes back into the skillet and stir well. Let everything simmer together for an additional 10 - 15 minutes, until the flavors meld together.

Season with salt and pepper to taste.

Garnish with fresh mint leaves and toasted pine nuts before serving.