Beef Tagine with Chickpeas

• Beef 800g
• Onion 2 large
• Garlic 3 cloves
• Ginger 1 tsp
• Turmeric 1 tsp
• Saffron 1 pinch
• Olive oil 4 tbsp
• Salt 1 tsp
• Chickpeas 200g, dried, soaked overnight

How to Make It

• 1

  Heat 4 tbsp of olive oil in a heavy-bottomed pot over medium heat.

• 2

  Add 800g of cubed beef in two or three batches so the pot is not crowded, and brown each batch on all sides until a deep crust forms, about 8 minutes in total. Return all the beef to the pot.

• 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

  Drain the 200g of chickpeas (dry weight, soaked in water overnight) and add them to the pot. Pour in enough water to cover the meat and chickpeas by 2 cm, bring to a gentle simmer, and cover tightly.

• 6

  Reduce heat to low and cook for 90 minutes, checking occasionally and adding a splash of water if the liquid runs low.

• 7

  Stir in 1 tsp salt gently, and check that the chickpeas are nearly tender.

• 8

  Simmer for another 30 minutes, uncovered if the sauce is thin, until the beef is meltingly tender, the chickpeas are buttery soft and the sauce has thickened.