Tunisian Chickpea and Beef Stew |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My husband wasn't sure he would like a stew with chickpeas in it, but he pronounced this very good, so I've made it again several times and he always gives it a thumbs-up. Ingredients:
1/4 cup olive oil |
1 lb stewing beef, cut into 1/2-inch cubes |
2 medium onions, chopped |
4 garlic cloves, crushed |
1/2 cup finely chopped cilantro leaf |
1 fresh hot pepper, of your choice finely chopped |
38 ounces canned chick-peas, undrained |
4 medium tomatoes, diced |
1/4 teaspoon pepper |
1/2 teaspoon cumin |
1/2 teaspoon thyme |
2 cups low sodium chicken broth (or 1 cup water and 1 cup broth) or 2 cups beef broth (or 1 cup water and 1 cup broth) |
salt, if desired |
1/4 cup green olives, pitted and chopped |
2 tablespoons lemon juice |
Directions:
1. In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
2. Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
3. Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.
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