Chickpea Moussaka

A Great Greek Dish

When we used to lived in Brisbane, (Australia) we went to the Greek Festival every year.  And every year we treated ourselves to a slice of real Greek Moussaka.  It’s such a satisfying dish…why not try making this one for your family.  This is a quick and easy recipe – ideal for when you arrive home at 6 pm and are looking for something to feed the troops! This dish is rich in iron, copper, calcium folic acid, and Vitamins A, B1, B2, B6, C, D and E. If you’re in a hurry, just use canned chick peas.


  • 125 gram Chick peas, soaked
  • 375 gram Egg plant (Aubergine)
  • 375 gram Potato, scrubbed
  • 1 tablespoon (15 ml) Olive Oil
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, crushed
  • 400 gram can of tomatoes, pureed
  • 2 teaspoons dried oregano
  • 1 teaspoon finely chopped fresh mint
  • 1 – 2 tablespoons tomato puree
  • soy sauce to taste

For the topping:

  • 1 teaspoon cumin seeds
  • 150 ml natural yoghurt
  • 1 egg beaten


  • Drain the chick peas and bring to the boil in fresh water.
  • Boil fast for 10 minutes, cover and simmer for 35 – 45 minutes
  • Prick and trim the egg plants.  Bake in a preheated oven at 180 degree Celscius for 20 minutes then slice.
  • Boil the potatoes until tender, then slice thinly.
  • Gently fry the onion for 5- 7 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, oregano, mint, tomato puree and chick peas.
  • Cook gently for 10 minutes, then season well.
  • Grease a deep 1 litre ovenproof dish and fill with layers of eggplant, potato and chickpea sauce.
  • For the topping, toast the cumin seeds, mix into the yogurt and add the egg.  Spoon over the moussaka.
  • Bake in a preheated oven at 180 degrees for 25 – 30 minutes.
  • Serve hot and enjoy this most satisfying dish.

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