Ingredients
-
1/4
-
1
-
2
-
1/2
-
1/2 - 1
-
4
-
2
-
4
-
-
1/2
-
1/2
-
1
-
1
-
1/4
-
2
Directions
Chickpea and Beef Stew, This dish originated in North Africa, where it is called Markit Ommala I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this It’s delicious!, My family loved this recipe! I only had 1 can of chickpeas on hand, so i added shiitake mushrooms, celery and carrots to compensate I also only added 1 tomato and the rest was my leftover bolognese sauce since it had to be consumed within 3 days The taste of the lime juice finished it off so well! Thanks for sharing it , My family loved it! I did make some minor alterations, but the basic recipe was delicious Substituted 1/2t red pepper flakes for peppers, used 1 cup homemade beef stock and 1 cup homemade chicken stock (instead of water), did rinse the chickpeas, and (because I had it on hand) used parsley instead of cilantro Everything else exactly as written Will definitely make again
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Steps
|
1
Done
|
In a Saucepan, Heat the Oil, Then Saute the Meat Over Medium Heat Until It Begins to Brown. Add the Onions and Hot Pepper; Saute For 6 Minutes. Then Add the Garlic and Cilantro; Saute For an Additional 1-2 Minutes. (be Sure not to Let the Garlic Brown or It Will Taste Bitter.). |
|
2
Done
|
Stir in the Undrained Chickpeas, Tomatoes, Salt, Pepper, Cumin, Thyme, Beef Broth and Water; Bring to a Boil and Then Cover and Simmer Over Medium Heat For 50 Minute or Until the Meat Is Done. Then Uncover and Cook at Medium-High For Another 10 Minutes Until the Sauce Has Thickened Up Just a Little. Stir in the Olives and Lemon Juice and Simmer Over Low Heat For 5 Minutes. Serve With Thick Slices of Rustic Bread to Soak Up the Flavorful Broth. |
