Recipe by TasteTester
My husband wasn't sure he would like a stew with chickpeas in it, but he pronounced this "very good," so I've made it again several times and he always gives it a thumbs-up.
Top Review by Mustang Sally 54269
Awesome dish. I wanted to use my new electronic pressure cooker so I adjusted a few things to make this in it. I drained some chickpea juice & cut back broth in 1/2. For 4 servings I used 1 1/4 lb beef, 19 oz chickpeas & 1 cup of canned tomatoes (vs fresh). Instead of salt I used lemon pepper & garlic salt at the end. Great combination of flavours, thanks for sharing.
- 1⁄4 cup olive oil
- 1 lb stewing beef, cut into 1/2-inch cubes
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 1⁄2 cup finely chopped cilantro leaf
- 1 fresh hot pepper, of your choice finely chopped
- 38 ounces canned chick-peas, undrained
- 4 medium tomatoes, diced
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon thyme
- 2 cups low sodium chicken broth (or 1 cup water and 1 cup broth) or 2 cups beef broth (or 1 cup water and 1 cup broth)
- salt, if desired
- 1⁄4 cup green olives, pitted and chopped
- 2 tablespoons lemon juice
Directions See How It's Made
- In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
- Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
- Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.