Beef and Chickpea Stew

A tasty and aromatic, hearty dish of Turkish cuisine. Chickpeas come in black, green, brown and red varieties, but the most popular in cooking are the traditionally golden chickpeas, which have a buttery texture and a nutty flavor. We started getting acquainted with chickpeas not so long ago, here’s another dish...
cook time: 2h 30 min
Lucas Halstead
Beef and Chickpea Stew

Nutrition Facts (per serving)

152
Calories
8g
Fat
13g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Salt to taste
Sugar 0.3 tsp
Zira 0.5 tsp
Water 600 ml
Pepper to taste
Tomato paste 1 tbsp
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Dry spices (for meat) to taste
Paprika 1 tsp
Greenery (for filing) to taste
Fillet of beef 400 g
Chickpeas 300 g

Recipe instructions

Step 1

Step 1
This is an oriental dish and is traditionally prepared with lamb or beef, but it will be delicious with any meat, so take according to preference or availability.

Step 2

Step 2
In advance, you need to sort, rinse and soak the chickpeas in cold water overnight. Everything is the same as with ordinary peas, only the chickpeas swell greatly and double in size, so take a spacious cup.

Step 3

Step 3
Then rinse the chickpeas, add clean water and bring to a boil. Skim off the foam, reduce heat to medium-medium and cook for half an hour. There is no need to add salt or cover with a lid. Place the almost ready chickpeas in a colander.

Step 4

Step 4
Wash the meat and dry thoroughly with towels. Cut off films and cores. Cut across the grain into cubes, not very small, about 2 x 3 cm.

Step 5

Step 5
Wash and peel the vegetables, immediately prepare the cuttings and spices. Cut the garlic into thin rings and the onion into medium cubes. Cut the carrots into thin cubes, about 2 cm long.

Step 6

Step 6
Heat a cauldron, pour in and heat the oil well. Stir-fry the meat, adding in several additions so that the oil does not lose its heat. Otherwise, the meat will release juice and cook instead of frying./If this does happen, quickly scoop out the liquid and continue frying /. Once the meat has turned white and started to brown, thatʼs enough; it should remain raw inside.

Step 7

Step 7
Add the onion, fry until translucent, then add the carrots. Make sure to stir so that the meat doesn’t get stuck.

Step 8

Step 8
Add garlic, paprika, cumin, salt, 1/3 tsp. sugar, hot and black pepper. I added a little dry adjika, a seasoning for meat, and a drop of Provençal herbs. The set of spices may be different according to your taste.

Step 9

Step 9
Add tomato paste and stir vigorously.

Step 10

Step 10
Add a little hot water so that the meat is almost, but not hidden, and leave to simmer on minimal heat for 30 minutes under the lid.

Step 11

Step 11
After half an hour, add the prepared chickpeas.

Step 12

Step 12
Add hot water so that the peas are hidden by 2 — 3 centimeters. Taste for salt and add if necessary. Bring to a boil, cover with a lid and leave to simmer for another 1 hour on low heat. You may need a little more or less water than indicated, depending on the dishes and the volume of food.

Step 13

Step 13
The finished chickpeas should be soft but still intact. The meat is soft and juicy, the gravy is thick and aromatic. Serve hot as a separate dish, sprinkled with herbs, and additionally serve vegetables.

Additional rubrics

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