Chickpea and Beef Stew

Chickpea stew is a common Turkish dish that is often served with rice and pickles. It is a great example of meat being used as a flavoring, and you can use as much or as little meat as you would like (you can even omit it entirely).

Total Time

1hr 30min

5.0

2 Ratings

Author: Anatolian Kitchen

Servings:

Ingredients

•

2 1/4 cups

Dried Chickpeas , soaked overnight

•

1.5 lb

Angus Boneless Sirloin Beef

•

2 Tbsp

Olive Oil

•

Medium Yellow Onion , grated

•

1/2 cup

Long Green Peppers , diced

•

4 Tbsp

Tomato Paste

•

1/2 cup

Small Tomatoes , diced

•

2 tsp

Crushed Red Pepper Flakes

•

1 tsp

Salt

•

to taste

Ground Black Pepper

•

4 cups

Low-Sodium Vegetable Stock

Cooking Instructions

Start by getting the pre-soaked Dried Chickpeas (2 1/4 cups) simmering in a large pot of water. Ideally, you should use the cooking liquid to cook them. Make sure the lid stays on. Continue to simmer until very soft.

In another large pot, cook cubed Angus Boneless Sirloin Beef (1.5 lb) for about 5 minutes to brown the outsides.

Next, add Olive Oil (2 Tbsp) and the Yellow Onion (1) . Stir then put the lid on the pot and cook for 2 minutes.

Open the lid and add Long Green Peppers (1/2 cup) and cook for 2 minutes with the lid off.

Add Tomato Paste (4 Tbsp) and cook for 1 minute, stirring, until the tomato paste fragrance is strong.

Add Tomatoes (1/2 cup) , Crushed Red Pepper Flakes (2 tsp) , Salt (1 tsp) , Ground Black Pepper (to taste) , chickpeas, and Low-Sodium Vegetable Stock (4 cups) . Bring to a simmer and cover. Continue to simmer over very low heat for 30 minutes.

Serve hot with extra red pepper flakes for the top.

Nutrition Per Serving

CALORIES

379

FAT

21.1 g

PROTEIN

26.9 g

CARBS

21.4 g