Gazan beef, chickpeas and chard (Sumagiyya) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 182) by Yasmin Khan

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Notes about this recipe

  • Eat Your Books

    Can substitute spinach for chard.

  • mirjoy on February 03, 2026

    Unique and well balanced, I’ve made this a few times

  • Stephenn31 on December 03, 2023

    Turned out well. A great way to eat a lot of greens. It had a slight BBQ flavour that we couldn't quite place, but it was pleasant.

  • emeewhy825 on September 02, 2020

    I think this stew might be an acquired taste. It was too tart for my taste. Also, I followed the recipe and the beef came out overcooked.

  • jenburkholder on August 13, 2020

    This is one of the more unique beef stews we’ve had. Earthy, tart, and pungent. Very good, and very easy - it cooks itself, like all stews. I wouldn’t replace the chard with spinach, though, as I think the deeper flavor of the chard is important here.

  • purrviciouz on June 15, 2020

    Super delicious and unique flavor. I used Serrano pepper and Aleppo chili flakes.

  • ElianeW on October 28, 2018

    Delicious and easy. I substituted tamarind paste for pomegranate molasses.

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