Bamia Bil Baytinijan (iraqi Eggplant And Chickpea Stew)

Bamia Bil Baytinijan is a traditional Iraqi stew that combines tender eggplant, hearty chickpeas, and aromatic spices. This comforting dish is perfect for a cozy family dinner or a gathering with friends.

Bamia Bil Baytinijan (iraqi Eggplant And Chickpea Stew)

Ingredients

  • 2 large eggplants, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 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
  • 2 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 cook until softened.
  2. Add the minced garlic, cumin, coriander, turmeric, and cayenne pepper. Stir for 1-2 minutes until fragrant.
  3. Add the cubed eggplant and cook for 5 minutes, stirring occasionally.
  4. Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring the stew to a simmer and cook for 20 minutes, or until the eggplant is tender.
  5. Add the chickpeas and cook for an additional 10 minutes.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Large pot Chopping board Knife Wooden spoon

Tools

Serving bowls Soup ladle

Serving suggestions

Serve the Bamia Bil Baytinijan stew with warm pita bread or steamed rice.

Tips & tricks

For a richer flavor, you can add a splash of lemon juice or a dollop of yogurt before serving.

Cost

$10