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.

Bamia Bil Baytinijan (iraqi Chickpea And Eggplant Stew)

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

  1. 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.
  2. Add the diced eggplant to the pot and cook until it starts to soften, about 5 minutes.
  3. Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Cook for another 2 minutes.
  4. 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.
  5. 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