Name: Aubergine, chickpea and tomato bake (Musaqa’a)
Yield: Serves four as a main or six as a side
Cuisine: Palestinian
Ingredients: Salt and black pepper; ½ tsp ground cinnamon; 1 onion, finely chopped (160 g); 1 tsp ground cumin; 1 × 400 g tin of chickpeas, drained and rinsed (240 g); 2 green peppers, deseeded and cut into 3cm chunks (200g); 1½ tsp caster sugar; 1 × 400 g tin of chopped tomatoes; 4 plum tomatoes, trimmed and sliced into 1½cm-thick rounds (350g); 5 medium aubergines (1.25 kg); 1½ tsp tomato purée; 15 g coriander, roughly chopped, plus 5g extra to serve; 120 ml olive oil; 6 garlic cloves, crushed; 1 tsp chilli flakes

Preparation info

Serves
four
as a main or six as a side

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish. It’s a vegetarian take on the hearty, humble, healthy and completely delicious traybake. It works well either as a veggie main or as a side with all sorts of things: piled into a jacket potato, for example, or served alongside some grilled meat, fish or tofu. It’s just the sort of dish you want to have in the fridge ready to greet you after a day out at work. It’s also lovely at room tempe