Name: Chickpea and Veal Casserole with Shatta Peppers
Yield: Serves 6 to 8
Cuisine: Syrian
Ingredients: 2 to 3 shatta peppers or red chile peppers, such as fresno (fresh or dried); 2 pounds (900 grams) ripe tomatoes (about 4 tomatoes), peeled and chopped; Cooked white rice; ¼ cup (60 milliliters) olive oil; 2 medium onions, chopped; 4 veal shanks; 3 garlic cloves, chopped; 6 cups (1½ liters) water; 2 cups (500 grams) Cooked Chickpeas for Salads and Stews; 2 tablespoons tomato paste; Salt and freshly ground black pepper, to taste; 1 tablespoon store-bought or homemade Baharat Spice Mix

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

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.