Chickpea and Beef Stew

Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!

Ingredients Nutrition

Directions

  1. In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
  2. Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

Reviews

(2)
Most Helpful

My family loved it! I did make some minor alterations, but the basic recipe was delicious. Substituted 1/2t red pepper flakes for peppers, used 1 cup homemade beef stock and 1 cup homemade chicken stock (instead of water), did rinse the chickpeas, and (because I had it on hand) used parsley instead of cilantro. Everything else exactly as written. Will definitely make again.

menzrob May 18, 2016

It was nice. I eat it with white rice and used lamb. Thanks

sara r. May 04, 2015

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