Chickpea and Veal Casserole with Shatta Peppers

Slow cooking is the secret to unlocking depths of flavor in simple ingredients, as is the case with this hearty stew, which combines chickpeas and veal shanks. Its richness finds a complement in shatta peppers, a chile that ranges from mild to hot and possesses a naturally acidic flavor. The stew is at its best two days after it is made, so if possible, prepare it in advance.