Chickpea and Beef Stew
Tender chickpeas and beef simmer with onion, butter, tomato paste, pepper paste, and paprika in a deeply savory stew.
By Moow Editorial ·
- Add pomegranate molasses or lemon to taste, if desired.
- Canned chickpeas may replace soaked and boiled chickpeas; a pressure cooker may be used to cook dried chickpeas.
- Watch the onions closely so they do not burn. Serve with yogurt, pickles, or rice.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: About 1 hour 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 710 kcal
- Protein: 43 g
- Carbohydrates: 83 g
- Fat: 25 g
- Fiber: 16 g
- Sodium: 738 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Chickpea Stew
Have these measured and ready before you begin.
- 300 g (10.6 oz) beef chuck, cut into 1-inch cubes
- 3 tablespoons butter
- 1 tablespoon neutral cooking oil
- 1 onion, diced
- 1 tablespoon tomato paste
- 1/2 tablespoon red pepper paste (substitute tomato paste plus paprika)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground sweet paprika
- 3 cups (500 g) cooked chickpeas, drained
- 1 2/3 cups (400 ml) water
Directions
1. Cover the beef chuck with water by about 2 inches and simmer gently for 60–75 minutes, until nearly tender; reserve the beef and broth.
2. Heat the butter and neutral oil in a clean pot. Add the diced onion and sauté until softened and lightly colored.
3. Stir in the tomato paste, red pepper paste, salt, black pepper, paprika, and cooked beef.
4. Add the cooked chickpeas, two ladles of the reserved beef broth, and the measured water.
5. Cover and simmer until the beef is very tender and the liquid has thickened slightly.
Sources
Contains milk. Boil soaked chickpeas until fully tender before using. Cook whole beef pieces to at least 145°F (63°C) with a 3-minute rest, or longer until tender, and reheat leftovers to 165°F (74°C).