{"id":260,"date":"2014-09-17T08:20:03","date_gmt":"2014-09-17T06:20:03","guid":{"rendered":"http:\/\/danielamohr.com\/mohrblog\/?p=260"},"modified":"2022-10-13T16:47:53","modified_gmt":"2022-10-13T14:47:53","slug":"maghmour","status":"publish","type":"post","link":"https:\/\/danielamohr.com\/mohrblog\/2014\/09\/17\/maghmour\/","title":{"rendered":"Maghmour &#8211; libanesischer Kichererbseneintopf"},"content":{"rendered":"\n<p class=\"has-black-color has-white-background-color has-text-color has-background\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Maghmour ist ein libanesischer Aubergineneintopf, der warm und kalt gegessen werden kann &#8211; also auch ein prima Mittagessen f\u00fcrs B\u00fcro, wenn keine Herdplatte zum Aufw\u00e4rmen greifbar ist.<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Wenn gerade keine frische Minze zur Hand ist, tut es auch getrocknete, f\u00fcr den Notfall geht sogar der Inhalt eines Pfefferminztee-Beutels. Allerdings ist das Aroma von frischer, gehackter Minze f\u00fcr meinen Geschmack unschlagbar und gibt dem schlichten Eintopf erst den richtigen Kick.<\/mark><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour.jpg\" alt=\"\" class=\"wp-image-6067\" srcset=\"https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour.jpg 1000w, https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour-300x225.jpg 300w, https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour-768x576.jpg 768w, https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour-600x450.jpg 600w, https:\/\/danielamohr.com\/mohrblog\/wp-content\/uploads\/2019\/01\/Maghmour-624x468.jpg 624w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-text-color has-background\" style=\"background-color:#fff7cd\"><strong>ZUTATEN<\/strong><\/p>\n\n\n\n<ul class=\"has-black-color has-white-background-color has-text-color has-background wp-block-list\"><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">1 Aubergine<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">1 Dose Kichererbsen (400 gr.)<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">1 Dose Tomaten, gest\u00fcckelt (400 gr.)<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">1 E\u00dfl. Tomatenmark<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">3 Zwiebeln<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">2 Knoblauchzehen<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Oliven\u00f6l zum Anbraten <\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">1 Teel. Salz<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u00bd Teel. Kreuzk\u00fcmmel<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u00bd Teel. Chiliflocken<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u00bd Teel. schwarzer Pfeffer<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u00bd Teel. Zimt<\/mark><\/li><li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">ca. 1 E\u00dfl. frische Minze, gehackt<\/mark><\/li><\/ul>\n\n\n\n<p class=\"has-black-color has-text-color has-background has-medium-font-size\" style=\"background-color:#fff7cd\"><strong>ZUBEREITUNG<\/strong><\/p>\n\n\n\n<p class=\"has-black-color has-white-background-color has-text-color has-background\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Zuerst werden die Aubergine und die Zwiebeln gew\u00fcrfelt (Zwiebeln nat\u00fcrlich vorher sch\u00e4len. Ja,ja, ich sag&#8217;s ja nur&#8230;). Es ist gar nicht notwendig, die Zwiebeln in allzu filigrane Quader zu schnitzen, es d\u00fcrfen ruhig sp\u00e4ter St\u00fccke im Eintopf sichtbar sein &#8211; das gibt einen rustikalen Look. Zwiebeln und Auberginen in reichlich Oliven\u00f6l in einem Topf anbraten, bis die Zwiebeln glasig und die Auberginenw\u00fcrfel ein wenig gebr\u00e4unt sind. Nun das Tomatenmark zugeben und noch ein wenig hochmotiviert im Topf r\u00fchren.<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Den Knoblauch wahlweise durch die Knoblauchpresse jagen oder fein w\u00fcrfeln, zu den Zwiebeln in den Topf geben und kurz mitd\u00fcnsten lassen. Die gest\u00fcckelten Tomaten und Kichererbsen zugeben, durchr\u00fchren und mit den Gew\u00fcrzen (bis auf Minze und Zimt) abschmecken. Mit ca. 300 ml. Wasser aufgiessen und k\u00f6cheln lassen, bis die Auberginen weich sind (dauert ca. 20-30 Minuten) Dabei immer mal wieder umr\u00fchren, damit nix anbrutzelt. Zum Schluss noch Zimt und Minze zugeben und unterr\u00fchren.<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Nun ist der w\u00fcrzige Eintopf auch schon fertig. Wer gerade ungezuckerten Soja-Naturjoghurt zur Hand hat, kann davon noch einen Klecks in die Suppenteller geben (finde ich pers\u00f6nlich aber vernachl\u00e4ssigbar und ohnehin enth\u00e4lt der handels\u00fcbliche Joghurt \u00e4rgerlicherweise nahezu immer Zucker.)<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Maghmour schmeckt \u201esolo\u201c mit etwas Brot, aber auch als So\u00dfe zu Nudeln, Reis oder Couscous. Die Menge aus o.g. Zutaten s\u00e4ttigt 2 mittelm\u00e4ssig hungrige Esser, wenn man Beilagen dazu serviert, kann man bis zu 4 Leute damit abf\u00fcttern.<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">\u00dcbrig bleibt nur die Frage? Wie spricht man \u201eMaghmour\u201c eigentlich aus? <\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Ganz ehrlich \u2013 ich hab&#8216; keinen Schimmer.<\/mark><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<p class=\"has-black-color has-text-color has-background has-small-font-size\" style=\"background-color:#abb7c230\">Du willst &#8222;mehr Mohr&#8220;? 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Vegan, einfach, k\u00f6stlich!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[376],"tags":[260,76],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-fraumohrkocht","tag-auberginen","tag-kichererbsen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Maghmour - libanesischer Kichererbseneintopf - MOHRBLOG<\/title>\n<meta name=\"description\" content=\"Ich bin SO Fan von diesem libanesischen Kichererbseneintopf mit Aubergine und Minze, dass ich eine Umbenennung von Maghmour in MAMPFMOHR beantragt habe. 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