🇲🇦 Morocco · Food
Beef and Chickpea Stew
By eatmundo · August 3, 2026
🇲🇦 MAA comforting, nutrient-dense Moroccan stew where beef chunks are slow-simmered with chickpeas in a rich tomato base spiced with cumin.
Ingredients
check them off as you prepareHow to Make It
- 1
Brown the 600g beef chunks in 50ml of olive oil in a heavy pot over medium-high heat until deeply caramelized on all sides.
- 2
Add the 2 finely diced onions and sauté until translucent, scraping the bottom of the pot to incorporate the browned bits.
- 3
Stir in 1 tbsp cumin, 1 tbsp paprika, and 1 tsp salt, cooking briefly to awaken the spices without burning them.
- 4
Grate the 3 tomatoes and add them to the pot, letting them bubble and reduce for 5 minutes into a rich sauce.
- 5
Add the 200g of cooked chickpeas and cover with enough water to submerge everything; bring to a boil.
- 6
Lower the heat to a gentle simmer, cover, and cook for about 40 minutes, or until the beef is meltingly tender.
Frequently Asked Questions
Can I use canned chickpeas?+
Yes, but ensure you drain and rinse them well before adding them to the stew in the final stages of cooking.
What is the best cut of beef to use?+
Beef chuck or shoulder are best, as they provide sufficient fat to keep the stew flavorful throughout the long simmering process.
How can I make the sauce thicker?+
You can mash a few of the chickpeas against the side of the pot; the starch will naturally thicken the stew as it finishes.
Does this dish keep well for leftovers?+
Yes, like many Moroccan stews, the flavors often deepen and improve even further when reheated the next day.
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