Quick and Easy Chickpea Moussaka (30 Mins)

Moussaka traditionally is a common eggplant and potato-based dish, originating from the Middle Eastern. There’s lots of regional variations, and they all taste delicious.

There’s just one problem—they usually take ages to cook.

That’s why I love this variation on the classic moussaka. It’s so quick and practical, that it’s one of my go-to recipes when I’m just too tired to cook anything after work.

  1. You’ll probably find you have most of the ingredients on hand. Often I just need to pick up the beef mince and cheese.
  2. It’s so easy to double up if I’m cooking for multiple people or if I just want to have lunch sorted for the next day. Just pop the leftovers back in the microwave and it still tastes delicious.
  3. In and out of the kitchen in 30 minutes. Not bad!

I’m not sure I’ll ever go to the effort of making a proper moussaka now!

If you need a high-protein, nutritious evening meal, then this is perfect:

Beef Mince. Although the Mediterranean diet encourages reducing red meat consumption, eating it occasionally is fine. If you’re watching your saturated fat intake, get the lean versions. Grass fed beef is also a lot more nutritious compared to grain-fed. Fresh lean beef is rich in various vitamins and minerals, especially iron and zinc.

Chickpeas. These are a great plant-based protein, containing significant amounts of all the essential amino acids and fiber. They are rich in calcium, magnesium, phosphorus and potassium, as well as important unsaturated fatty acids (1).

Tomatoes.  You’ll find a lot of tomatoes in the Mediterranean diet, and you probably know how healthy they can be. But just in case you’re not, they are a great source of vitamin C, potassium, folate and vitamin K. They are especially high in lycopene, a plant compound that has been linked to improved heart health (23).

There are lots of ways you can change up this recipe if you don’t have particular ingredients stocked.

I love using chickpeas but traditional moussakas use eggplant (aubergine). They both taste great though!

Goat’s cheese is used in this particular recipe, but any soft cheese will do. I often use feta cheese as a replacement, which works really well in this. If you don’t want to spend money on cheeses that you might waste, then it works without. Same goes for the mint.

You can also try mixing up the spices you use as well. Cinnamon has been used here, but sumac and cumin are very nice too.

DifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 tbsp extra virgin olive oil
 ½ onion, finely chopped
 1 garlic clove, finely chopped
 250 g lean beef mince
 200 g canned tomatoes
 1 tbsp tomato purée
 1 tsp ground cinnamon
 200 g can chickpeas
 100 g goat's cheese, crumbled
 1 tbsp fresh mint, chopped
 toasted bread, to serve

1

Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry for 1-2 minutes until soft. Add the mince and stir fry for a further 3-4 minutes until browned.

2

Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the chickpeas half way through.

3

Add the goat's cheese and mint over the mince. Serve with toasted bread.

Nutrition Facts

Serving Size 2

Servings 2


Amount Per Serving
Calories 650
% Daily Value *
Total Fat 31g48%
Saturated Fat 14g70%
Cholesterol 117mg39%
Sodium 784mg33%
Total Carbohydrate 51g17%
Dietary Fiber 9g36%
Sugars 10g
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp extra virgin olive oil
 ½ onion, finely chopped
 1 garlic clove, finely chopped
 250 g lean beef mince
 200 g canned tomatoes
 1 tbsp tomato purée
 1 tsp ground cinnamon
 200 g can chickpeas
 100 g goat's cheese, crumbled
 1 tbsp fresh mint, chopped
 toasted bread, to serve

Directions

1

Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry for 1-2 minutes until soft. Add the mince and stir fry for a further 3-4 minutes until browned.

2

Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the chickpeas half way through.

3

Add the goat's cheese and mint over the mince. Serve with toasted bread.

Quick and Easy Chickpea Moussaka