1. Soak the dried chickpeas overnight or for 9-10 hours. Drain. Fry the chick peas in a little of the butter until golden brown. Divide in half – one half is used for the meat and the other for the moghrabieh.
2. To make the meat stew: heat half of the remaining butter in a pan. Fry the chicken and lamb meat in the pan, add half the onions and season with salt and pepper.
3. Cook the meat until well browned and the onions are browned. Add half the ground caraway and half the Baharat spice mix and cook until golden brown.
4. Add half the chickpeas and pour in water to cover the meat and let it bubble in the pan. Simmer on a low heat until tender, for another 30 minutes.
5. For the moghrabieh: heat the remaining half of the butter in a pan. Fry the remaining half the onions and season with salt and pepper. Add the mograbieh, the remaining half teaspoons of ground caraway and baharat, season with salt and pepper and cook until both onions and mograbieh are browned.
6. Add the remaining half of the chickpeas and fry for a couple of minutes. Pour in water to cover the meat and let it bubble in the pan on low heat until tender, for another 20 minutes.
7. When both the meat dish and mograbieh dish are ready, serve them in separate dishes with the moghrabieh served as an accompaniment to the meat dish.
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