Chickpea and Beef Stew
photo by TasteTester
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1⁄4 cup olive oil
- 1 lb beef, cut into 1/2-inch cubes
- 2 medium onions, chopped
- 1⁄2 cup cilantro, finely chopped
- 1⁄2 - 1 fresh hot pepper, finely chopped (such as jalapeno)
- 4 garlic cloves, minced
- 2 (19 ounce) cans chickpeas, undrained
- 4 medium tomatoes, diced (or a 15-oz. can diced tomatoes)
- salt and pepper, to taste
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon thyme
- 1 cup low sodium beef broth
- 1 cup water
- 1⁄4 cup green olives, pitted and chopped (with pimentos removed)
- 2 tablespoons lemon juice
- dipping bread, cut into thick slices (optional)
directions
- 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.).
- 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.
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Reviews
-
My family loved this recipe! I only had 1 can of chickpeas on hand, so i added shiitake mushrooms, celery and carrots to compensate. I also only added 1 tomato and the rest was my leftover bolognese sauce since it had to be consumed within 3 days. The taste of the lime juice finished it off so well! Thanks for sharing it.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.