Beef & Chickpea Stew
This hearty stew has it all. Warm comforting spices like cinnamon, cumin, cardamom and paprika. Fiber rich chickpeas and protein packed beef. I prepare this in my slow cooker but I know this could be made in an oven set on low for a few hours. Your house will smell amazing either way!
Both my young kids and husband devoured this stew. It was a hit for all ages and we enjoyed serving ours with some whole milk Greek yogurt and homemade bread.
I hope you and your family enjoy this stew as much as we do. Cheers to healthy, comforting, easy to prepare meals!
Beef & Chickpea Stew
Prep Time: 15 minutes Cook Time: 8 hours Serves: 6
- 2 Tablespoons butter
- 1 large yellow onion, chopped
- 1 small sweet potato, shredded (about 1 cup)
- 6 medium-size garlic cloves, finely chopped
- 1/3 cup tomato paste
- 1 Tablespoon sweet paprika
- 1 Tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 pounds boneless beef chuck roast, trimmed and cut into 1/2 inch chunks
- two cans chickpeas, drained
- 2 cups lightly packed cilantro
- juice from one lime
Preparation
- In a 6-quart slow cooker with a sauté option (if you don't have a sauté option you can do this part on the stove-top and then transfer to your slow cooker) melt the butter. Once melted add the onion and sweet potatoes and cook, stirring occasionally, until the veggies are softened. Stir in the garlic, tomato paste, spices and salt, and cook, stirring, until fragrant, about 1 minute. Add 1 quart of water and scrape up any browned bits. Stir in the beef, then distribute in an even layer. Select "slow cook" and set the time for 7-8 hours. The stew is done when the meat easily shreds.
- Stir in the chickpeas, cilantro and lime juice. Serve with yogurt.
Notes
If you choose to do this in your oven I would place in a 300F oven for 4 1/2 hours.