Moroccan Beef with Chickpeas
Warm spices, tender beef, and hearty chickpeas come together in this deeply flavorful, comforting Moroccan-inspired stew.
Ingredients
- •1.5 lbs beef stew meat, cut into 1-inch cubes (700g)
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional)
- •1 can diced tomatoes (14 oz / 400g)
- •1.5 cups beef broth (360ml)
- •1 can chickpeas, rinsed and drained (15 oz / 425g)
- •1/2 cup dried apricots, halved (optional)
- •Salt and freshly ground black pepper to taste
- •1/4 cup fresh cilantro, chopped
Instructions
- 1
Pat the beef dry with paper towels and season generously with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Add the beef cubes in a single layer and sear until deeply browned on all sides, about 5 minutes; remove the beef and set aside.
- 4
Turn the heat down to medium, add the diced onions to the same pot, and sauté until soft and translucent, about 5 minutes.
- 5
Stir in the minced garlic, grated ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
- 6
Pour in the diced tomatoes (with their juices) and the beef broth, scraping up any browned bits from the bottom of the pot.
- 7
Return the browned beef and any resting juices back into the pot, bring to a boil, then reduce heat to low.
- 8
Cover the pot and simmer gently for 45 minutes to 1 hour, until the beef is starting to become tender.
- 9
Add the drained chickpeas and dried apricots (if using) to the pot, stirring to combine.
- 10
Continue to simmer uncovered for another 15 to 20 minutes until the sauce thickens and the beef is fork-tender.
- 11
Taste and adjust seasoning with salt and pepper as needed.
- 12
Garnish with freshly chopped cilantro and serve warm over fluffy couscous or rice.
💡 Chef tips
- For even more tender meat, you can transfer the covered pot to a 325°F (165°C) oven and braise it for 1.5 hours.
- This stew tastes even better the next day as the spices meld, making it a fantastic make-ahead dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished dish features melt-in-your-mouth beef coated in a thick, aromatic sauce infused with warm spices, perfectly balanced by nutty chickpeas and sweet bites of apricot.