Chickpea and Dried-Beef Stew with Flatbread

Chickpeas and diced dried beef simmer with onion, garlic, and black pepper into a hearty stew beside oil-brushed flatbread. It echoes camp cooking on the Taghaza salt route in Salt Slabs & Evening Millet, drawn from Ibn Battuta’s caravan-era notes.

Serves 4

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Ingredients

• 8 oz dried beef
• 1 1/2 cups chickpeas
• 1 large onion
• 4 cloves garlic
• 6 cups water
• 1 tsp black pepper
• 1 tsp salt
• 2 cups flour
• 3 tbsp oil

Instructions

1. 1Soak chickpeas overnight or use pre-soaked. Dice dried beef and onion, mince garlic.
2. 2In a large pot heat oil, add onion and garlic and cook until softened. Add dried beef and black pepper, stir for 2 minutes.
3. 3Add chickpeas, water and salt. Bring to a boil then simmer covered for 35 minutes until chickpeas are tender and broth is flavorful.
4. 4While stew simmers mix flour with water and salt to form a dough. Divide into 8 balls, roll each into a thin flatbread. Cook on a hot dry skillet 1-2 minutes per side. Serve stew with warm flatbread.