Name: Eggplant Chickpea Stew (Tabeekh Bitinjan)
Yield: Serves 5–6
Cuisine: Palestine
Ingredients: 2 pounds (1 kilogram) eggplants, cut into 2-inch (5 centimeter) cubes; ½ cup (100 grams) dried chickpeas, soaked overnight, or one 15-ounce (425 gram) can; 4 tablespoons tomato paste or 6–7 liquefied ripe tomatoes; 1 onion, chopped; 5 tablespoons extra virgin olive oil; 1 teaspoon salt; Fresh basil or parsley, to garnish; Vegetable oil; 1 pound (500 grams) boneless stew beef or lamb, cut into 1-inch (2½ centimeters) pieces; 6 cloves garlic

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This stew is traditionally made with fried eggplants, but oven-roasting them proves just as good. You can roast the eggplants in advance and refrigerate them if time is an issue.

Ingredients

1 pound (500 grams) boneless stew beef or lamb, cut into 1-inch (2½ centimeters) pieces
2 pounds</

Method

Prepare the meat according to the instructions in the Maraqa recipe, making sure to brown it before making the broth. If you are using dried chickpeas, add them to the meat as it cooks.

Meanwhile, prepare the eggplants: Spread them over a kitchen towel and sprinkle both sides with ½

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Ingredients

Method

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