Middle Eastern · Dinner
Chickpea and Meat Stew
A slow-simmered Middle Eastern stew of tender beef chunks and chickpeas in a spiced tomato broth, built on onion and garlic with cumin, cinnamon, and turmeric. The beef braises until it yields easily, the chickpeas soften into the sauce, and the dish is finished with parsley and served over rice or with flatbread.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
534Calories
40.2gProtein
28.6gFat
29.8gCarbs
8.4gSugar
8.6gFiber
1289mgSodium
114mgChol
9.9gSat Fat
1180mgPotassium
115mgCalcium
6.8mgIron
2.4mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Cut the beef into 1-inch cubes and pat dry. Dice the onion and mince the garlic. Measure out the spices.
2
Sear
Heat oil in a heavy pot over medium-high heat and sear the beef cubes 4–5 minutes, turning occasionally, until deeply browned on all sides.
3
Sauté
Add the onion and cook over medium heat for 4 minutes until softened and translucent. Stir in the garlic, cumin, cinnamon, turmeric and tomato paste; cook 1 minute until fragrant.
4
Simmer
Add canned tomatoes and beef stock, bring to a boil, then reduce to low heat, cover, and simmer 75 minutes, stirring occasionally, until beef is fork-tender.
5
Finish
Stir in the chickpeas and simmer uncovered over low heat for 10 minutes until the broth thickens slightly and coats the back of a spoon.
6
Plate
Ladle the stew into a bowl and scatter the chopped parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 cup90g, about a third of a 15.5 oz can, drained chickpea-cooked
- 1 cup240g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tbsp2 tbsp tomato-paste
- 1 cup120g, a third of a 14 oz can canned-tomatoes
- 1 1/2 cup360ml beef-stock
- 2 tbsp2 tbsp olive-oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 2 tbsp2 tbsp parsley
