Moroccan beef stew with chickpeas

Moroccan beef stew with chickpeas


42 people made this

Chickpeas add low-fat protein to this dish. Dried apricots and raisins give it a sweetness that complements the warmth of the spices.

Lynn Lewis

Serves: 6 

  • 1 tablespoon vegetable oil
  • 500 g beef round steak, cut into 2.5 cm cubes
  • 1 medium onion, finely chopped
  • 4 cloves garlic, crushed
  • ½ teaspoon each ground ginger, cinnamon, nutmeg and turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (70 g) chopped dried apricots
  • ¼ cup (40 g) sultanas or seeded raisins
  • 2 medium sweet potatoes, peeled and cut into 2.5 cm chunks
  • 3 cups (750 ml) salt-reduced chicken stock
  • 1 can (400 g) chickpeas, drained and rinsed
  • thinly sliced strips of spring onion
  • thin strips of orange peel

Preparation:15min  ›  Cook:1hour50min  ›  Ready in:2hours5min 

  1. Heat oil in a large non-stick saucepan over medium-high heat. Cook beef in batches, browning meat on all sides, 3 to 4 minutes per batch. Transfer the meat to a plate as it browns. Add onion to saucepan. Cook until softened, about 5 minutes. Add a spoonful of water, if needed, to prevent sticking.
  2. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add the apricots, raisins, sweet potato, reserved beef and the stock. Cover and simmer until meat is very tender, about 1 hour 30 minutes.
  3. Stir in chickpeas. Heat through. Garnish with spring onion strips and orange peel.

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Reviews (7)


easy put in a pot and forget about sooo yummy and good for you - 23 Jul 2010


Great easy recipe. I served with cous cous and used cranberries instead of raisins. - 18 Aug 2013


Easy, delicious! I also added a can of no added salt diced tomatoes for added flavour and also assorted chopped vegetables near to end of cooking for added goodness. My son and husband loved it too! - 02 Aug 2013

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