By eatmundo · August 3, 2026
🇲🇦Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Beef and Chickpea Stew. The percentage is the share of ingredients the two recipes have in common.
North Indian Chana MasalaIn India · same ingredients· Same technique62%
MaghmourIn Lebanon · same ingredients57%
Foul Iskandarani (Alexandrian Fava Beans)In Egypt · same ingredients57%
A comforting, nutrient-dense Moroccan stew where beef chunks are slow-simmered with chickpeas in a rich tomato base spiced with cumin.
According to eatmundo's ingredient comparison, the closest dish to Beef and Chickpea Stew from another cuisine is North Indian Chana Masala (India): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
Pour in 1 litre of water, enough to just cover the beef and sauce, and bring to a boil.
- 6
Lower the heat to a gentle simmer, cover, and cook for 90 minutes. Check occasionally and add a little hot water if needed to keep the beef just covered and stop it scorching. Then stir in the 200g of cooked chickpeas and simmer uncovered for 25 minutes more, until the beef is meltingly tender and the sauce has thickened.
Frequently Asked Questions
What is Beef and Chickpea Stew?
Beef and Chickpea Stew is a savory Moroccan dish consisting of beef simmered with chickpeas, tomatoes, onions, and spices like cumin and paprika. It is typically served as a hearty main course during lunch or dinner.
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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