Meat with Courgettes and Chick Peas

Preparation info
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By Claudia Roden

Published 1986

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Another Egyptian favourite. A large English marrow, peeled and cubed, may be used if courgettes are not available.


  • 2 onions, chopped
  • 2 whole cloves garlic (optional)
  • 60 g (2


Fry the chopped onions and whole garlic cloves, if used, in hot butter or oil until golden. Add the meat cubes and brown them all over to seal in the juice. Stir in the tomato concentrate, add the soaked and drained chick peas, and cover with water. Season to taste with pepper and ground allspice if liked. Bring to the boil, stir well and cover the pan. Simmer gently fo