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Beef and chickpeas stew in a serving bowl next to pita.

Beef and Chickpea Stew

Tressa Jamil
Warm up with a comforting bowl of beef and chickpea stew - a hearty, flavorful dish packed with fragrant spices, hearty beef, chickpeas, and carrots.
5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine African
Servings 8 bowls
Calories 249 kcal
Equipment
Ingredients
  
  • 1 tablespoon paprika
  • 2 tablespoons cumin, ground
  • 2 teaspoons kosher salt
  • 1 teaspoon green cardamom, greens removed and seeds ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon black pepper, coarse ground
  • ½ teaspoon turmeric
  • 2 pounds chuck roast, boneless, trimmed of fat, and cut into 1-inch pieces
  • 1 head garlic
  • 2 tablespoons butter, salted
  • 1 large yellow onion, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon Marmite
  • 6 cups water
  • 1 tablespoon Beef Better Than Bouillon
  • cups baby carrots
  • 2 cans chickpeas 15-ounce, canned, drained, and rinsed
  • 3 cups baby spinach
  • 2 tablespoons lemon juice and zest, about 2 lemons
  • plain yogurt, for garnish
Instructions
 
  • 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 them aside.
  • Cut off and discard the top third of the garlic head, leaving the head intact. Then, melt butter in a dutch oven over medium-high heat. Add the onion and cook until they become translucent and soften for about 10 minutes.
  • Stir in the tomato paste, Marmite, Better than Bouillon, and the reserved spice mixture. Cook for 1 minute. Add the water and bring the pot to a boil over high heat, then nestle the beef and garlic into the pot, cut-side down.
  • Cover the pot, 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.
  • Use tongs to remove the garlic head and squeeze it over the stew to release the cloves; whisk to combine. Then, stir in the chickpeas and fresh spinach. Cook until spinach wilts, for about 5 minutes.
  • Finish the stew with fresh lemon juice and zest, and taste and season with salt and pepper. Garnish the stew with plain yogurt, and serve with couscous or marinated kalamata olives.
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 249 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 15 g | Sodium: 647 mg | Fiber: 4 g | Sugar: 3 g
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!