Iraqi Eggplant and Chickpea Stew (Tbit Badinjan)

Name: Iraqi Eggplant and Chickpea Stew (Tbit Badinjan)
Prep time: 26 min
Cook time: 1 h 8 min
Total time: 1 h 34 min
Yield: 6 servings
Cuisine: Iraqi
Ingredients: 2 large (900 g) large globe eggplants (about 2 lb / 900 g total), stem removed, cut into 1-inch (2.5 cm) cubes, skin left on; 1 tablespoon (18 g) kosher salt, for salting the eggplant (most is rinsed off); 6 tablespoons (90 ml) olive oil, divided into 2 equal batches for browning; 2 tablespoons (30 ml) olive oil; 2 medium (300 g) yellow onions, halved and thinly sliced into half-moons; 5 cloves (15 g) garlic cloves, finely minced; 2 tablespoons (32 g) tomato paste; 2 teaspoons (5 g) baharat spice blend; ½ teaspoon (1 g) ground turmeric; 14½ ounce can (400 g) canned crushed tomatoes, undrained; 2 15-ounce cans (500 g) canned chickpeas, drained and rinsed (about 3 cups / 500 g drained); 1½ cups (360 ml) water, hot or room temperature; 2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped; fine salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste; 6 cups (1000 g) cooked white rice or warm flatbread, hot, about 1 cup per person (optional)

From the MyKitchenBank Kitchen

Silky pan-browned eggplant and tender chickpeas simmer in a baharat-scented tomato sauce with sweet onions and a bright squeeze of lemon. It's a hearty, fully vegan stew that tastes even better the next day.

Prep: 26 min
Cook: 1 hr 8 min
Wait: 40 min
Total: 2 hr 14 min
Makes: About 8 cups (6 generous servings)

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Ingredients

6 servings

2 large (900 g) large globe eggplants (about 2 lb / 900 g total), stem removed, cut into 1-inch (2.5 cm) cubes, skin left on
1 tablespoon (18 g) kosher salt, for salting the eggplant (most is rinsed off)
6 tablespoons (90 ml) olive oil, divided into 2 equal batches for browning
2 tablespoons (30 ml) olive oil
2 medium (300 g) yellow onions, halved and thinly sliced into half-moons
5 cloves (15 g) garlic cloves, finely minced
2 tablespoons (32 g) tomato paste
2 teaspoons (5 g) baharat spice blend
½ teaspoon (1 g) ground turmeric
14½ ounce can (400 g) canned crushed tomatoes, undrained
2 15-ounce cans (500 g) canned chickpeas, drained and rinsed (about 3 cups / 500 g drained)
1½ cups (360 ml) water, hot or room temperature
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped
fine salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste
For serving
6 cups (1000 g) cooked white rice or warm flatbread, hot, about 1 cup per person (optional)

Equipment (6)

Large 5–6 quart (4.7–5.7 L) Dutch oven or deep sauté pan with lid
Colander
Clean kitchen towels or paper towels
Wooden spoon
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Plan for 30 minutes of salting time for the eggplant before you start cooking; use it to prep the other vegetables.
Baharat is an Iraqi/Gulf warm spice blend (usually black pepper, allspice, cinnamon, cumin, coriander, cloves). Check the label; if yours is very salty, go lightly on the added salt at the end.
Use a wide 5- to 6-quart (4.7–5.7 L) pot or deep sauté pan so the eggplant browns in a single layer rather than steaming.
Total time is about 2 hours 15 minutes, but most of it is hands-off salting and simmering.

1
Salt the eggplant
- Place the 1-inch eggplant cubes in a large colander set over a bowl or in the sink.
- Toss with the 1 tablespoon kosher salt until evenly coated.
- Let stand for 30 minutes; the cubes will release beads of brownish liquid.
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Ready when: Surface of the cubes is beaded with liquid and slightly softened
Tip: Don't skip this step; it also helps the eggplant absorb less oil.
2
Prep the aromatics
- While the eggplant sits, slice the onions into thin half-moons, mince the garlic, chop the parsley, juice the lemon, and drain and rinse the chickpeas.
- Measure out the baharat and turmeric together in a small bowl.
3
Rinse and dry eggplant
- Rinse the salted eggplant under cold running water to remove surface salt.
- Squeeze gently in your hands, then spread on a clean kitchen towel and pat very dry, pressing firmly.
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Ready when: Cubes feel dry to the touch, not slick or wet
Tip: Wet eggplant splatters in hot oil and won't brown.
4
Brown eggplant in batches
- Heat 3 tablespoons (45 ml) of the eggplant olive oil in the large pot over medium-high heat until shimmering.
- Add half the eggplant in a single layer.
- Cook, stirring every 1–2 minutes, for 7 minutes.
- Transfer to a plate, add the remaining 3 tablespoons oil, and repeat with the second half.
- Set all the eggplant aside.
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Ready when: Cubes are golden brown on several sides and starting to soften; they don't need to be cooked through
Tip: Don't crowd the pot. Overcrowding steams the eggplant and makes it mushy.
5
Soften the onions
- Reduce the heat to medium.
- Add the 2 tablespoons onion olive oil to the same pot, then add the sliced onions with a pinch of salt.
- Cook, stirring often and scraping up the browned bits, for 10 minutes.
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Ready when: Onions are soft, translucent, and lightly golden at the edges
Tip: If the bottom of the pot darkens too fast, splash in 2 tablespoons of water.
6
Bloom paste and spices
- Add the garlic, tomato paste, baharat, and turmeric.
- Stir constantly for 2–3 minutes, until the paste darkens to brick red and the spices smell toasty and fragrant.
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Ready when: Paste turns a deeper brick red and the aroma is strong and warm
Tip: Garlic burns quickly; keep stirring and lower the heat if it sizzles hard.
7
Build the sauce
- Pour in the crushed tomatoes and water, scraping the bottom of the pot.
- Stir in the chickpeas.
- Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, for 10 minutes, stirring once or twice.
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Ready when: Sauce is bubbling gently and slightly thickened
8
Simmer with eggplant
- Return the browned eggplant to the pot and stir gently to coat.
- Cover and simmer over medium-low heat for 25 minutes, stirring gently every 8–10 minutes, until the eggplant is completely tender and the sauce is thick and glossy.
- If the stew looks dry, add ¼ cup (60 ml) hot water.
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Ready when: A piece of eggplant collapses easily when pressed with a spoon; sauce coats the back of the spoon
Tip: Stir gently so the eggplant keeps some shape.
9
Season and rest
- Turn off the heat.
- Stir in the lemon juice and most of the parsley.
- Taste and add salt and black pepper as needed (start with ½ teaspoon salt).
- Cover and let rest for 10 minutes.
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Ready when: Taste is balanced: savory, gently sweet, with a bright lemony finish
Tip: Season after the lemon goes in; acid changes how salty the stew tastes.
10
Serve
- Spoon the stew over hot rice or serve with warm flatbread.
- Scatter the remaining parsley on top.

Good to know

Tips

Brown the eggplant until deeply golden; this builds flavor and helps the cubes hold together during the long simmer.
Cut the eggplant into uniform 1-inch cubes so everything cooks at the same rate.
For a thicker stew, simmer uncovered for the last 5 minutes; for a saucier stew, add ¼ cup (60 ml) more water.
Serve with a side of chopped cucumber-tomato salad or plain yogurt (if not vegan) for contrast.

Make ahead

"The stew tastes better after a night in the fridge. Make it up to 3 days ahead, cool completely, and refrigerate. Stir in the lemon juice and parsley after reheating for the brightest flavor."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (eggplant will be slightly softer after thawing). Reheat in a covered pot over medium-low heat, stirring occasionally, for 8–10 minutes, adding a splash of water if thick; thaw frozen stew overnight in the fridge first."

Substitutions

baharat spice blend → 1 tsp ground cumin + ½ tsp ground allspice + ½ tsp ground cinnamon + ¼ tsp black pepper. A quick homemade stand-in for 2 tsp baharat.
canned crushed tomatoes → 4 ripe tomatoes, grated (about 1 lb / 450 g). Add 5 extra minutes to the sauce simmer if the tomatoes are very juicy.
canned chickpeas → 1½ cups (250 g) dried chickpeas, soaked overnight and cooked until tender. Use about 3 cups cooked chickpeas, equal to the canned amount.
fresh lemon juice → 1 tablespoon pomegranate molasses. Gives a deeper, fruitier tang; add at the end.