🇲🇦 Morocco · Food
Beef Tagine with Chickpeas
By eatmundo · August 3, 2026
🇲🇦 MAA comforting, slow-cooked Moroccan classic. This dish pairs tender, succulent beef with the earthy texture of chickpeas in a deeply aromatic, golden sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 4 tbsp of olive oil in a heavy-bottomed pot over medium heat.
- 2
Add 800g of cubed beef and brown it on all sides until a deep, flavorful crust forms, about 8 minutes.
- 3
Stir in 2 finely chopped onions and 3 minced garlic cloves, cooking until they soften and turn translucent.
- 4
Add 1 tsp ginger, 1 tsp turmeric, and 1 pinch of saffron threads; stir for 1 minute until fragrant.
- 5
Pour in enough water to barely cover the meat, bring to a gentle simmer, and cover tightly.
- 6
Reduce heat to low and cook for 60 minutes, checking occasionally to ensure the liquid doesn't dry out.
- 7
Add 200g of pre-soaked chickpeas and 1 tsp salt, stirring gently to incorporate.
- 8
Simmer for another 20 minutes until the chickpeas are buttery soft and the sauce has thickened beautifully.
Frequently Asked Questions
What cut of beef is best?+
Use shank or chuck, as they contain enough connective tissue to break down into meltingly tender bites during long cooking.
Can I use canned chickpeas?+
Yes, but add them only in the final 10 minutes so they don't lose their shape or disintegrate.
Why is the sauce watery?+
If the sauce is too thin, remove the lid for the final 10 minutes of cooking to let the liquid reduce and concentrate.
Is a clay tagine required?+
While traditional, a heavy Dutch oven or any thick-bottomed pot works perfectly to achieve the necessary slow-braising results.
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