Moroccan Beef & Chickpea Stew: A Fragrant, Hearty One-Pot Meal
Tender beef, earthy chickpeas, and warm Moroccan spices come together in this aromatic stew. It’s comforting, nourishing, and filled with exotic flavors that make every bite feel like a journey.
Moroccan cuisine is known for its bold spices, hearty ingredients, and balance of sweet and savory flavors.
Stews, or tagines, are at the heart of Moroccan cooking, often combining meat with legumes, vegetables, and spices like cumin, cinnamon, and paprika.
Why You’ll Love This Recipe
- Aromatic & Flavorful – Infused with warm Moroccan spices like cumin, paprika, and cinnamon.
- Protein-Packed – Beef and chickpeas make it hearty and satisfying.
- One-Pot Wonder – Minimal cleanup with maximum flavor.
- Meal-Prep Friendly – Tastes even better the next day as flavors meld.
- Customizable – Add vegetables, adjust spice levels, or swap proteins to fit your needs.
Moroccan Beef & Chickpea Stew:
Tender beef, earthy chickpeas, and warm Moroccan spices come together in this aromatic stew. It’s comforting, nourishing, and filled with exotic flavors that make every bite feel like a journey.
Ingredients
- 2 pounds beef chuck cut into 1 ½-inch cubes
- Alternative: Lamb shoulder for a more traditional Moroccan flavor.
- 2 tablespoons olive oil or vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots sliced into chunks
- 1 red bell pepper diced
- 1 15 oz can chickpeas, drained and rinsed
- Tip: Use 1 ½ cups cooked chickpeas if using fresh.
- 1 14 oz can diced tomatoes
- 4 cups beef stock or chicken/vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 –2 teaspoons harissa paste optional, for heat
- Substitute: Red chili flakes or cayenne for spice.
- Salt & freshly ground black pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley chopped, for garnish
- Optional: A handful of raisins or dried apricots for a sweet Moroccan touch
Instructions
- Prepare the Beef
- Pat beef cubes dry with paper towels and season with salt and pepper.
- Tip: Dry beef sears better, creating a richer flavor base.
- Brown the Meat
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add beef in batches, browning on all sides (4–5 minutes per batch).
- Transfer to a plate and set aside.
- Cue: Look for a deep golden crust and sizzling sound — this is flavor building.
- Sauté Aromatics & Spices
- In the same pot, add onion, carrots, and bell pepper. Cook for 5 minutes, stirring, until softened.
- Stir in garlic and all spices (cumin, coriander, paprika, cinnamon, turmeric, and harissa if using). Cook for 1 minute, until fragrant and toasty.
- Build the Stew Base
- Add tomato paste and cook for 1–2 minutes to deepen its flavor.
- Stir in diced tomatoes, scraping up any browned bits from the pot.
- Simmer the Stew
- Return browned beef to the pot along with beef stock.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
- Add Chickpeas & Finish
- Stir in chickpeas and simmer uncovered for 20–30 minutes, until the broth thickens slightly and flavors meld.
- Stir in lemon juice just before serving to brighten flavors.
- Serve & Garnish
- Ladle stew into bowls, garnish with cilantro or parsley, and serve hot.
- Cue: The stew should be fragrant with spices, rich in color, and filled with tender beef and hearty chickpeas.
Tried this recipe?Let us know how it was!
Pro Tips & Variations
- Sweet & Savory Balance – Add a handful of dried apricots, raisins, or dates for authentic Moroccan sweetness.
- Spice Level – Increase harissa for extra heat, or keep it mild by omitting and relying on warming spices only.
- Protein Options – Swap beef with lamb for traditional depth, or chicken thighs for a lighter stew.
- Vegetarian Twist – Double the chickpeas and add zucchini, eggplant, or butternut squash in place of beef.
- Thicker Stew – Mash some chickpeas into the broth or simmer uncovered a little longer to reduce.
Storage & Reheating Tips:
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water to loosen if needed.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat before serving.
Serving Suggestions
- Classic Pairings: Serve with fluffy couscous, basmati rice, or warm flatbreads like pita or naan.
- Fresh Touch: Top with chopped cilantro, toasted almonds, or a dollop of Greek yogurt for creaminess.
- Drink Pairings: Pair with mint tea for a traditional touch, or a fruity red wine like Grenache for a modern twist.
- Occasions:
- Weeknight Dinner: A filling, flavorful one-pot meal.
- Meal Prep: Great for batch cooking — tastes even better the next day.
- Holidays or Entertaining: Adds an exotic, fragrant centerpiece to the table.
Frequently Asked Questions
Can I make Moroccan beef stew ahead of time?
Yes! This stew develops even deeper flavor when made a day in advance. Store in the fridge and reheat before serving.
Can I freeze this stew?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently.
Do I need chickpeas?
They’re traditional and add texture and protein, but you can substitute with lentils, white beans, or even omit if preferred.
Can I make it in a slow cooker?
Yes. After browning the beef and aromatics, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
