Hearty Arabic Chickpea Stew with Meat and Veggies

A dish of Arabic cuisine that will definitely become your favorite! Chickpeas with meat and vegetables turn out incredibly tasty and very filling. This dish will be an excellent dinner option during the cold season. The wonderful combination of chickpeas with meat and vegetables will not leave anyone indifferent! See for yourself!
cook time: 3h 30 min
Gavin Tanner
Hearty Arabic Chickpea Stew with Meat and Veggies

Nutrition Facts (per serving)

146
Calories
9g
Fat
9g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Garlic 3 clove
Tomatoes 0.5 kg
Salt to taste
Nutmeg 0.25 tsp
Butter 30 g
Water (2 cups hot water) 500 ml
Tomato paste 1 tbsp
Bulb onions (you can use 1 piece of onion and leek about 10 cm long) 2 pc
Vegetable oil 1 tbsp
Pork 700 g
Paprika 1 tsp
Greenery to taste
Turmeric 1 tsp
Chickpeas 250 g

Recipe instructions

Step 1

Step 1
How to make chickpeas with meat and vegetables? Very simple. Prepare the necessary products. Rinse the chickpeas, cover with cold water and leave overnight. Rinse the pork and pat dry with a paper towel. This way the meat is well cooked, otherwise it will stew. Instead of pork, you can use beef, lamb, veal or chicken.

Step 2

Step 2
Cut the pork into cubes. Pour 0.5 tablespoon of vegetable oil into a preheated frying pan and fry the meat until golden brown. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 3

Step 3
Meanwhile, peel and finely chop the onion. In a separate frying pan, melt 0.5 tablespoon of vegetable oil and butter. Fry the onion until transparent. Add finely chopped garlic. If you use thick-walled dishes for cooking, then you can add onions and garlic to the already fried meat. Chickpeas with meat can also be cooked in a tagine. This is a heat-resistant ceramic cookware popular in the Middle East.

Step 4

Step 4
Add fried onions, garlic and spices to the meat. Stir and simmer for 2 minutes. Add one cup of hot water, bring to a boil, cover and simmer over low heat for about 1 hour. Under no circumstances should cold water be added to the tagine. Due to temperature changes, the dishes may burst.

Step 5

Step 5
Peel the tomatoes and cut into small pieces. Read how to do this correctly at the end of the recipe. Add chickpeas, tomatoes, tomato paste, one cup of hot water to the pan with meat and onions and stir. Bring to a boil, cover with a lid and simmer over low heat for another hour. After time has passed, try the chickpeas; if they are hard, add a little more water and simmer for 30 minutes.

Step 6

Step 6
Serve the finished dish with herbs. Bon appetit!

Additional rubrics

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