Middle Eastern · Dinner
Beef and Chickpea Stew
Chunks of beef chuck braised low and slow with chickpeas, onion, tomato and warm baharat-style spices until the meat is fork-tender and the sauce thickens into a rich, cumin-and-cinnamon-scented gravy. Finished with lemon juice and fresh parsley, served over rice or with flatbread for scooping.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
512Calories
39.8gProtein
25.9gFat
28.6gCarbs
7.9gSugar
8.2gFiber
1387mgSodium
112mgChol
8.1gSat Fat
1180mgPotassium
110mgCalcium
6.4mgIron
2.6mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes and pat dry. Dice the onion and mince the garlic.
2
Sear
Heat olive oil in a pot over medium-high heat. Sear beef cubes on two sides for 4 minutes until browned.
3
Sauté
Add onion and garlic to the pot over medium heat, stirring, for 3 minutes until translucent.
4
Simmer
Add crushed tomato, tomato paste, stock, cumin, cinnamon, allspice, turmeric, bay leaf, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 75 minutes until beef is fork-tender. Stir in chickpeas and simmer uncovered 15 minutes until sauce thickens.
5
Plate
Remove bay leaf and stir in lemon juice. Taste and adjust salt. Spoon into a bowl and scatter parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 1 cup85g, about half a 15 oz can, drained cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, about a third of a 14 oz can canned crushed tomato
- 1 1/2 cup360ml beef stock
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp turmeric
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
