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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.
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Course Main Course
Cuisine American

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.
Keyword Moroccan Beef & Chickpea Stew
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