Tunisian Chickpea and Beef Stew

READY IN: 1hr 35mins
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.

Ingredients Nutrition

Directions

  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.

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