Made with AI
Moroccan Spiced Beef & Chickpea Stew
Ingredients
- beef chuck600 g
- canned chopped tomatoes400 g
- olive oil2 tbsp
- large onion1 piece (about 150g)
- garlic cloves3 cloves (about 9g)
- red bell pepper1 piece (about 150g)
- ground cumin1 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- paprika1 tsp
- salt1 tsp
- black pepper0,5 tsp
- canned chickpeas400 g
- chopped fresh cilantro2 tbsp (about 8g)
Instructions
- 1
Cut the beef chuck into bite-sized cubes and set aside.
- 2
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- 3
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant.
- 5
Stir in the ground cumin, ground coriander, ground cinnamon, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- 6
Return the browned beef to the pot. Add the canned chopped tomatoes (with their juice) and stir well.
- 7
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
- 8
Drain and rinse the canned chickpeas, then add them to the stew. Simmer uncovered for another 20-30 minutes, until the beef is tender and the stew has thickened.
- 9
Taste and adjust seasoning if needed. Stir in the chopped fresh cilantro just before serving.
- 10
Serve hot, garnished with extra cilantro if desired.
