Iraqi Qeema Stew of Chickpeas and Diced Meat
Indulge in the hearty and aromatic flavors of Iraqi Qeema, a traditional Middle Eastern stew brimming with tender diced lamb or beef, creamy chickpeas, and a symphony of warm spices like turmeric, cinnamon, and cumin. This comforting dish is slowly simmered with tomato paste, garlic, and the tangy essence of dried lime, creating a richly spiced broth that perfectly complements its wholesome ingredients. Ideal for cozy family dinners, this one-pot recipe is simple to prepare yet delivers complex, unforgettable flavors. Serve it alongside fluffy rice or crusty bread, and garnish with fresh parsley for a vibrant finishing touch. Perfect for lovers of global cuisine, this authentic stew is as filling as it is flavorful.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams diced lamb or beef
- 1 large onion, finely chopped
- 3 tablespoons clarified butter or vegetable oil
- 3 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 400 grams canned or cooked chickpeas
- 4 cups water or beef stock
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried lime powder or whole dried limes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the clarified butter or vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until softened and golden in color.
Add the minced garlic and stir for 1-2 minutes until fragrant.
Increase the heat to high and add the diced lamb or beef. Cook for 5-7 minutes until browned on all sides.
Stir in the tomato paste, turmeric, cumin, cinnamon, and dried lime powder (or whole dried limes). Cook for 2-3 minutes to toast the spices and coat the meat.
Pour in the water or beef stock, ensuring the meat is fully covered. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
After an hour, stir in the chickpeas, salt, and black pepper. Continue to simmer uncovered for another 20-30 minutes until the meat is tender and the sauce has thickened.
Adjust seasoning to taste, and remove whole dried limes (if used).
Serve the stew hot, garnished with fresh parsley if desired, alongside rice or bread.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 825 mg | 18% | |
*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.
