Tunisian Chickpea and Beef Stew

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.
Most Helpful

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.

Mustang Sally 54269 February 22, 2010

YUM! I cooked up my own chickpeas, tho. VERY yummy. I also left out the cilantro since I can't stand the stuff. And I whacked up a jar of whole peeled tomatoes instead of dicing fresh ones. Easy & delicious!! I wish I had used eitehr a hotter pepper or an extra jalapeno. I only used 1 & it was lost in the sauce...lol. Excellent recipe - thank you! Made for 9/09 Aussie Swap. :)

Elmotoo September 16, 2009