Tag Archives: chickpeas

Moroccan Beef Stew Recipe

I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.

In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.

This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!

Moroccan Beef Stew
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
563 calories
27 g
128 g
32 g
42 g
10 g
337 g
826 g
9 g
0 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 563
Calories from Fat 288
% Daily Value *
Total Fat 32g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 128mg
Sodium 826mg
Total Carbohydrates 27g
Dietary Fiber 2g
Sugars 9g
Protein 42g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons olive oil, divided
  2. 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  3. 1 large onion, chopped
  4. 1 large carrot, chopped
  5. 2 garlic cloves, chopped
  6. 1 tablespoon paprika
  7. 2 teaspoons ground cumin
  8. 1 1/2 teaspoons ground cinnamon
  9. 2 cups beef broth
  10. 1/2 cup halved pitted Kalamata olives
  11. 1/2 cup golden raisins
  12. 1 15-ounce can garbanzo beans (chickpeas), drained
  13. 1/2 cup chopped fresh cilantro
  14. 1 teaspoon orange peel
  1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Adapted from epicurious
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Roasted Red Pepper Hummus Recipe



  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved from 1 can
  • 1/2 teaspoon kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons lemon juice (2 lemons)
  • 2 tablespoons liquid from the chickpeas
  • 3 tablespoons roasted rep peppers
  • 8-10 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve at room temperature with fresh vegetables or warm Naan.

Chole Masala Recipe

Chole Masala
A healthy vegetarian dish from India.


  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium yellow onion, small dice
  • 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
  • 4 medium garlic cloves, finely chopped
  • 2 serrano chiles or jalepeno, stemmed and finely chopped
  • 1 (28-ounce) can small diced, peeled tomatoes and their juices
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon turmeric
  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
  • 1/2 cup milk


 Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.

Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.

When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.

Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.

To serve:

Spoon the Chole Masala over steamed Basmati or white rice

From chow.com