Laila El-Haddad, Maggie Schmitt

Eggplant Chickpea Stew

Tabeekh Bitinjan

Preparation info

  • Serves

    5–6

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

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