Chickpea and Beef Stew
Savory, hearty, and bursting with bold flavors, this Chickpea and Beef Stew is the ultimate comfort food perfect for any season. Tender beef is seared to perfection and simmered alongside nutrient-packed chickpeas, vibrant vegetables, and warming spices like cumin, paprika, and coriander in a rich tomato-infused broth. This one-pot wonder combines the deep umami of beef with the creamy texture of chickpeas, balanced by aromatic garlic and herbs for an irresistible, wholesome meal. With just 15 minutes of prep and a slow simmer that guarantees melt-in-your-mouth beef, this stew is perfect for cozy family dinners or meal prep for the week. Serve it piping hot with a sprinkle of fresh parsley for a satisfying dish that’s packed with protein, fiber, and flavor.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 tbsp tomato paste
- 14.5 oz canned diced tomatoes
- 15 oz canned chickpeas, drained and rinsed
- 4 cups beef broth
- 1 tsp ground cumin
- 1 tsp ground paprika
- 0.5 tsp ground coriander
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with salt and pepper.
Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Working in batches to avoid overcrowding, sear the beef until browned on all sides. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 3-5 minutes, stirring occasionally.
Add the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Pour in the canned diced tomatoes and stir to combine.
Return the seared beef to the pot. Add the chickpeas, beef broth, ground cumin, ground paprika, ground coriander, and the bay leaf.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the beef is tender and the vegetables are fully cooked, stirring occasionally.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
