Recipe by TasteTester
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!
Top Review by menzrob
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.
- 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 See How It's Made
- 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.