This classic chickpea stew features tender beef simmered with tomato and pepper pastes. A favorite alongside rice pilaf, it is a hearty choice for lunch or dinner.
Heat the cooking oil in a pot and add the cubed beef. Cook over medium heat until it releases its juices and they evaporate.
Add the finely chopped onion and cook for a few minutes. Stir in the tomato paste and pepper paste and cook briefly.
Add the soaked chickpeas and enough hot water to cover them. Cover the pot and simmer over low heat until the beef and chickpeas are very tender.
Once the stew has thickened and the beef and chickpeas are tender, add the salt and black pepper. Simmer for a few more minutes, then serve hot.
Cook the beef over low heat for at least 45 minutes so it becomes tender; rushing it over high heat can make the meat tough. Soak and boil the chickpeas the night before for a better stew texture. This recipe contains no common allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
