We followed this recipe: http://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/. We also used canned, drained chickpeas. Our minor modifications: instead of 1 tsp smoked paprika, we used ½ tsp each paprika and smoked chipotle pepper; we used 6 julienned fresh mint leaves in lieu of dried mint; and instead of adding water towards the end, we added ½ cup of chicken stock (we probably could reduce to ¼ cup). (Apr. 2016)
Cooking Adventures 