Warm, thick, and deeply aromatic, this stew brings together meltingly tender beef, chickpeas with a gentle nutty note, and succulent vegetables in a rich, savory sauce. It’s the kind of dish that warms the table, scales easily for a family, and tastes even better the next day.
Ingredients
- Beef chuck or brisket — 700g (1.5 lbs)
- Canned chickpeas, drained and rinsed — 400g (14 oz) (or dried chickpeas, soaked and cooked in advance)
- Yellow onion — 1
- Carrots — 2
- Bell pepper — 1
- Celery stalks — 2
- Garlic — 3 cloves
- Tomatoes in their own juice, diced — 400g (14 oz)
- Tomato paste — 1 tbsp
- Beef stock or water — 700ml (3 cups)
- Smoked paprika — 1 tsp
- Ground cumin — 1 tsp
- Ground coriander — 1/2 tsp
- Bay leaves — 2
- Vegetable oil — 2 tbsp
- Salt — to taste (about 1 tsp)
- Ground black pepper — 1/2 tsp
- Lemon juice — 1 tbsp (optional)
- Fresh parsley — small bunch
- Potatoes — 300g (10.5 oz) (optional)
Step-by-Step Recipe
- Prepare the chickpeas: if using canned, rinse and drain well. If using dried chickpeas, soak overnight and cook until tender.
- Cut the beef into 1- to 1.5-inch cubes. Dice the onion, carrots, pepper, and celery into medium pieces; mince the garlic. If using, cut the potatoes into large cubes.
- Heat a heavy-bottomed pot, add the oil, and brown the beef in batches until deeply colored, 6–8 minutes total. Season lightly with salt. Transfer to a plate.
- In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened. Add the bell pepper and garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for 30 seconds. Return the beef to the pot, add the paprika, cumin, coriander, bay leaves, stock, and tomatoes.
- Bring to a boil, reduce to a low simmer, and cover. Cook for 80–90 minutes, until the beef is tender.
- Add the chickpeas and, if using, the potatoes. Season with salt and pepper and simmer for another 20 minutes, until the potatoes are cooked and the sauce has thickened to your liking.
- If desired, add lemon juice for balance. Remove the bay leaves and adjust the seasoning if needed.
- Take off the heat and let stand for 10 minutes. Serve topped with chopped parsley.
Nutritional Value per Serving
| Calories | 430 kcal |
|---|---|
| Protein | 33 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 9 g |
| Sugars | 7 g |
| Sodium | 820 mg |
Serving and Storage
- Serve with sourdough bread, flatbreads, or fluffy bulgur.
- For a little heat, finish with chili flakes or a drizzle of harissa at the table.
- Store in the refrigerator for up to 3 days; reheat gently with a splash of water or stock.
- Freezes well for up to 2 months. Thaw overnight in the refrigerator and bring back to a simmer before serving.
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Tips and Variations
- Without tomatoes: replace the tomatoes with 200ml (3/4 cup) passata, or add another 200ml (3/4 cup) stock and 1 tsp pomegranate molasses for brightness.
- Meat swap: use lamb shoulder or chicken thighs, reducing the simmer time to 35–45 minutes for chicken.
- Spice it differently: add a pinch of cinnamon for a more Middle Eastern profile, or extra smoked paprika for a deeper smoky note.
- For a thicker stew: mash half the chickpeas with a spoon directly in the pot to give the sauce a creamier body.
- Vegetarian version: leave out the meat, double the chickpeas, add 200g (7 oz) button mushrooms, and use vegetable stock.
Frequently Asked Questions
- Can I use dried chickpeas instead of canned?
- Yes. Soak 250g (9 oz) dried chickpeas for 8–12 hours, then simmer for 45–60 minutes until tender and add them to the stew in the final stage.
- The beef is tough. What should I do?
- Use collagen-rich cuts such as chuck or brisket and simmer longer over very low heat until fully tender. Add the acidity, such as lemon juice, at the end.
- Can I make this in a slow cooker?
- Yes. Brown the meat on the sauté setting first, then cook on low for 2 hours. Add the chickpeas and potatoes during the last 25 minutes.
- What can I use instead of beef stock?
- Use water with 1 tsp soy sauce or Worcestershire sauce for extra umami, plus a pinch of sugar to round out the flavor.