Iraqi
Margat Qeema
A comforting Iraqi tomato stew of finely minced meat and split chickpeas, scented with dried lime and baharat. It is served ladled generously over white rice, with a thick, velvety texture and a deep red color.
Watch it madeChef Shaheen - شيف شاهين · 6:59
Ingredients
- Yellow split chickpeas, soaked 2 hours and drained1/3 cup
- Ground lamb or beef200g
- Onion, very finely chopped1 small
- Vegetable oil or ghee2 tbsp
- Tomato paste2 tbsp
- Ripe tomato, grated1 medium
- Dried lime, pierced1
- Iraqi baharat1 tsp
- Turmeric1/2 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp, or to taste
- Hot water2 1/2 cups
- Cooked Iraqi white rice2 cups
Method
- Put the soaked split chickpeas in a small saucepan, cover with fresh water, bring to a boil, and simmer for 20 to 25 minutes until just tender but not falling apart.
- Drain the chickpeas and set them aside.
- Heat the oil or ghee in a heavy pot over medium heat and cook the onion with a pinch of salt until soft and golden at the edges.
- Add the ground meat and cook, breaking it down very finely with a spoon, until it loses its raw color and begins to brown.
- Stir in the tomato paste and fry it for 2 to 3 minutes until it darkens and smells sweet.
- Add the grated tomato, baharat, turmeric, cumin, black pepper, and salt, then cook for 3 minutes until the tomato softens.
- Add the drained split chickpeas, pierced dried lime, and hot water, then bring the stew to a gentle boil.
- Lower the heat, cover partly, and simmer for 35 to 45 minutes, stirring occasionally, until the chickpeas are very soft and the sauce is thick.
- Press some of the chickpeas against the side of the pot with a spoon to thicken the margat, leaving some pieces whole.
- Taste and adjust the salt, then remove the dried lime or leave it in the pot for a stronger sour note.
- Serve the margat qeema hot over cooked Iraqi white rice.
Common questions
Can I use red lentils or whole chickpeas instead of yellow split chickpeas?
Whole chickpeas are the closest substitute, but they need much longer soaking and simmering. Red lentils turn too soft and won’t give the same texture. If using whole chickpeas, cook them separately until tender before adding.
How long does Margat Qeema take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours total, including soaking if you do it ahead. Active cooking is roughly 20 minutes for the chickpeas and 45 to 60 minutes for the stew.
What are the most common mistakes when making this stew?
The biggest mistakes are undercooking the split chickpeas, not browning the onion enough, and adding too much water. Also avoid boiling hard after the lime goes in; keep it at a gentle simmer so the meat stays tender.
How should I store and reheat leftovers?
Cool the stew quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water if needed. It also freezes well for about 2 months, though the chickpeas soften more.
What is the best way to serve Margat Qeema?
Serve it hot over Iraqi white rice, with plenty of the thick stew spooned on top. A little extra black pepper or a squeeze of lemon works well, and pickles or salad make a good side.