Tunisian Chickpea and Beef Stew
Warm, hearty, and bursting with vibrant flavors, Tunisian Chickpea and Beef Stew is a culinary ode to North African spice and comfort. Satisfyingly tender beef is simmered alongside creamy chickpeas, potatoes, and carrots in a rich tomato-based broth infused with aromatic cumin, coriander, and paprika. A touch of fiery harissa paste adds depth and a gentle kick, while fresh parsley provides a bright, herbal garnish. Perfect for chilly evenings, this slow-simmered stew is easy to prepare and packed with nourishing ingredients. Serve it with crusty bread or fluffy steamed couscous to soak up every bit of this bold and flavorful dish. Whether you're seeking an adventurous twist on classic beef stew or a taste of Tunisia, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 400 grams crushed tomatoes
- 400 grams chickpeas, cooked or canned (drained and rinsed)
- 2 cups beef stock
- 2 carrots, peeled and cut into rounds
- 2 potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 tablespoon harissa paste
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, beef stock, cumin, coriander, paprika, and harissa paste. Stir well to combine.
Return the browned beef to the pot and bring the mixture to a simmer. Cover and cook on low heat for 45 minutes, stirring occasionally.
Add the carrots, potatoes, chickpeas, salt, and black pepper to the pot. Stir to mix the vegetables evenly with the stew.
Continue to simmer, covered, for another 35 minutes or until the meat is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning if needed.
Serve hot, garnished with freshly chopped parsley and accompanied by crusty bread or steamed couscous.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 47.9 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5857 mg | 125% | |
*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.
