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Moroccan Beef and Chickpea Stew

Fragrant spices highlight the hearty beef, chickpeas, and carrots in this savory beef and chickpea stew.

A single serving of beef and chickpea stew topped with yogurt and ready to be served.

Moroccan Beef and Chickpea Stew

Tressa Jamil
Beef and chickpea stew is protein-rich and layered with warm spices to recapture the savory tastes of Morocco.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 5 mins
Course Main Course
Cuisine African
Servings 8 bowls
Calories 249 kcal

Equipment

Ingredients
  

  • 1 tablespoon sweet paprika
  • ½ teaspoon turmeric
  • 2 tablespoons cumin, ground
  • 1 teaspoon green cardamom
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 pound short rib, boneless, trimmed of fat, and cut into 1-inch pieces
  • 1 garlic head
  • 2 tablespoons butter, salted
  • 1 large yellow onion, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon Marmite
  • 6 cups water
  • 1 tbsp Beef Better Than Bouillon
  • 1 cup baby carrots
  • 1, 15 ounce chickpeas canned, drained, and rinsed
  • 3 cups baby spinach
  • 2 tablespoons lemon juice and zest, about 2 lemons
  • plain yogurt, to garnish

Instructions
 

  • Combine the paprika, turmeric, cumin, cardamom, cinnamon, salt, and pepper in a small bowl. Reserve half of the spice mixture and massage the beef with the remaining spices. Set aside.
  • Cut off and discard the top third of the garlic head, leaving the head intact. Set aside.
  • In a dutch oven, over medium-high heat, melt butter. Add onion and cook until they become translucent and soften for about 5 to 8 minutes.
  • Add tomato paste, Marmite, Better than Bouillon, and the reserved spice mixture. Cook for 1 minute, stirring constantly. Add the water and bring the pot to a boil over high heat, then add the beef, and garlic head, cut side down.
  • Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer for 1 hour, adjusting the heat to maintain a gentle bubble. Add the carrots and continue simmering, partially covered, for another 30 minutes.
  • Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Whisk to blend.
  • Stir in the chickpeas and spinach. Cook until spinach wilts, about 5 minutes.
  • Add lemon juice and zest, and season with salt and pepper to finish.
  • Garnish with yogurt, and serve with a steaming side of couscous or marinated kalamata olives, and enjoy!

Nutrition

Serving: 1 BowlCalories: 249kcalCarbohydrates: 15gProtein: 14gFat: 15gSodium: 647mgFiber: 4gSugar: 3g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

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WHAT YOU NEED TO MAKE THIS RECIPE

  • Spices: I use sweet paprika, turmeric, cumin, green cardamom, and cinnamon to season the beef.
  • Chuck Roast: Chuck roast or stew meat tenderizes well and adds rich flavor. Other options are boneless short ribs, lamb, or goat, which are incredible variations.
  • Garlic: We go all-in on this one and use an entire garlic head to flavor the stew.
  • Onion: I use yellow onions in this recipe.
  • Tomato Paste: Adds flavor and thickens the stew.
  • Marmite: Marmite has a distinct flavor profile, think soy sauce, but as a paste (kind of), and I absolutely love adding it to soups and stews like this one.
  • Beef Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry.
  • Carrots: Carrots complement the beef and chickpeas, and provide bulk for the stew.
  • Chickpeas: The chickpeas complement the beef well in this stew.
  • Kale: Fresh kale added at the very end brightens the stew.
  • Lemon Juice and Zest: This is a savory stew complete with warm spices and a flavor bomb of garlic; lemon juice and zest provide the right amount of acidity to serve.

HOW TO MAKE BEEF AND CHICKPEA STEW

STEP 1

Combine paprika, turmeric, cumin, cardamom, cinnamon, 2 teaspoons of salt, and 1 teaspoon of pepper in a small bowl. Reserve half of the spice mixture and massage the beef with the remaining spices. Set aside.

STEP 2

Cut off and discard the top third of the garlic head, leaving the head intact. Set aside.

STEP 3

In a dutch oven, over medium-high heat, melt butter. Add onion and cook until they become translucent and soften for about 5 to 8 minutes.

STEP 4

Add tomato paste, Marmite, Better than Bouillon, and the reserved spice mixture. Cook for 1 minute, stirring constantly. Add the water and bring the pot to a boil over high heat, then add the beef, and garlic head, cut side down.

STEP 5

Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer for 1 hour, adjusting the heat to maintain a gentle bubble. Add the carrots and continue simmering, partially covered, for another 30 minutes.

STEP 6

Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Whisk to blend.

STEP 7

Stir in the chickpeas and spinach. Cook until spinach wilts, about 5 minutes.

STEP 8

Add lemon juice and zest, and season with salt and pepper to finish.

STEP 9

Garnish with yogurt, and serve with a steaming side of couscous or marinated kalamata olives, and enjoy!

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FREQUENTLY ASKED QUESTIONS

Can I make a vegetarian version of this stew? Could I make it Vegan?

I know, I know, beef is in the title. But, with a few modifications, you can easily create a delicious vegetarian or vegan stew using a similar flavor profile as this one. Use potatoes instead of beef or double the chickpeas, and use Vegetable Better Than Bouillon as a substitute and replace the butter with a vegan butter of your choice. 


What are some ways to garnish the stew?

I enjoy the creaminess of using plain yogurt to garnish, but you could top the stew with cilantro, golden raisins, or fresh mint. I think using any one of these or a combination of the toppings would be incredibly tasty.


What can I serve as a side with the stew?

I love this stew with couscous and marinated Kalamata olives. You could also pair it with basmati rice, sweet potatoes, or butternut squash.


Can I freeze beef and chickpea stew?

You sure can. First, allow the dish to cool completely, and then add the stew to a freezer-safe container or bag. It will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm on the stovetop, and enjoy!


Can I make this stew in the Instant Pot?

  1. Combine paprika, turmeric, cumin, cardamom, cinnamon, 2 tsp salt, and 1 tsp pepper in a small bowl. Reserve half of the spice mixture and massage the beef with the remaining spices. Set aside.
  2. Cut off and discard the top third of the garlic head, leaving the head intact. Set aside.
  3. In an Instant Pot, melt butter on saute mode. Add onion and cook until they become translucent and soften for about 5 to 8 minutes.
  4. Add tomato paste, Marmite, and the reserved spice mixture. Cook for 1 minute, stirring constantly. Add the water and bring to a boil on saute mode, then add the beef, and garlic head, cut side down.
  5. Secure the lid and set the Instant Pot to manual low pressure for 50 minutes with a quick release.
  6. Add the carrots, secure the lid, and set the Instant Pot to manual low pressure for 3 minutes with a quick release.
  7. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Whisk to blend.
  8. Stir in the chickpeas and spinach. Cook until spinach wilts, about 5 minutes.
  9. Add the lemon juice and zest, season the stew with salt and pepper, and garnish with yogurt.
  10. Serve with a steaming side of couscous, marinated kalamata olives, and enjoy!

Can I make the stew in a slow cooker?

  1. Combine the paprika, turmeric, cumin, cardamom, cinnamon, 2 tsp salt, and 1 tsp pepper in a small bowl. Reserve half of the spice mixture and massage the beef with the remaining spices. Set aside.
  2. Cut off and discard the top third of the garlic head, leaving the head intact. Set aside.
  3. In a crockpot, warm butter until melted. Then, add onion and cook until they begin to soften.
  4. Add tomato paste, Marmite, Better than Bouillon, and the reserved spice mixture. Cook for 1 minute, stirring constantly. Add the water, beef, and garlic head, cut side down.
  5. Cover the crockpot and set it to the low setting; cook for 7 1/2 hours.
  6. Add the carrots and continue cooking on low for another 30 minutes.
  7. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Whisk to blend.
  8. Stir in the chickpeas and spinach. Cook until spinach wilts, about 5 minutes.
  9. Add the lemon juice and zest, and season with salt and pepper. Garnish with yogurt.
  10. Serve with a steaming side of couscous, marinated kalamata olives, and enjoy!

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Recipe Rating




Djamila

Friday 18th of March 2022

This was a fantastic recipe! I did the instant pot version, so everything cooked a little faster. I didn't have the marmite, but it still turned out really flavorful. My two kids gobbled it up and my spouse said it was better than any stew he's ever made (not that we're competing ;) ) I spent two weeks in morocco and this is on par with many of the tagine recipes I enjoyed there. Definitely making again!

Tressa - Jamil Ghar Team

Saturday 19th of March 2022

Wow, what a review. Thank you for taking the time to comment and for your kind words!