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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, cumin, coriander, turmeric, and cayenne pepper. Stir for 1-2 minutes until fragrant.
- Add the cubed eggplant and cook for 5 minutes, stirring occasionally.
- 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.
- Add the chickpeas and cook for an additional 10 minutes.
- Season with salt and pepper to taste.
- 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