Tunisian Chickpea and Beef Stew

"My husband wasn't sure he would like a stew with chickpeas in it, but he pronounced this "very good," so I've made it again several times and he always gives it a thumbs-up."
 
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Ready In:
1hr 35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
  • Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
  • Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.

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Reviews

  1. Awesome dish. I wanted to use my new electronic pressure cooker so I adjusted a few things to make this in it. I drained some chickpea juice & cut back broth in 1/2. For 4 servings I used 1 1/4 lb beef, 19 oz chickpeas & 1 cup of canned tomatoes (vs fresh). Instead of salt I used lemon pepper & garlic salt at the end. Great combination of flavours, thanks for sharing.
     
  2. YUM! I cooked up my own chickpeas, tho. VERY yummy. I also left out the cilantro since I can't stand the stuff. And I whacked up a jar of whole peeled tomatoes instead of dicing fresh ones. Easy & delicious!! I wish I had used eitehr a hotter pepper or an extra jalapeno. I only used 1 & it was lost in the sauce...lol. Excellent recipe - thank you! Made for 9/09 Aussie Swap. :)
     
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Tweaks

  1. Awesome dish. I wanted to use my new electronic pressure cooker so I adjusted a few things to make this in it. I drained some chickpea juice & cut back broth in 1/2. For 4 servings I used 1 1/4 lb beef, 19 oz chickpeas & 1 cup of canned tomatoes (vs fresh). Instead of salt I used lemon pepper & garlic salt at the end. Great combination of flavours, thanks for sharing.
     

RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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