Bamia Bil Baytinijan (iraqi Chickpea And Eggplant Stew)
Bamia Bil Baytinijan is a traditional Iraqi stew that combines the earthy flavors of chickpeas and eggplant with aromatic spices. This hearty and comforting dish is perfect for a cozy family meal or a gathering with friends.
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 2 large eggplants, diced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced eggplant to the pot and cook until it starts to soften, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Cook for another 2 minutes.
- Drain the soaked chickpeas and add them to the pot, then pour in the vegetable broth. Bring the stew to a boil, then reduce the heat and let it simmer for 1 hour, or until the chickpeas are tender.
- Adjust the seasoning if needed, then serve the stew hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Chopping board Knife Wooden spoon Measuring spoons Measuring cups
Tools
Stove
Serving suggestions
Serve the Bamia Bil Baytinijan with warm pita bread or steamed rice for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can roast the diced eggplant in the oven before adding it to the stew.
Cost
$10