Beef and Chickpea Stew
By Christopher Kimball
Beef and Chickpea Stew
By Christopher Kimball
Yield/Serves:
Makes 6 servings
- 2 tablespoons salted butter
- 1 large yellow onion, chopped
- 8 medium garlic cloves, minced
- 5 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- Kosher salt and ground black pepper
- 4 cups water
- 2-pound boneless beef chuck roast, trimmed and cut into ¾-inch pieces
- 2 (15½-ounce) cans chickpeas, drained, ¾ cup liquid reserved
- 4 medium carrots, peeled and cut into ½-inch pieces
- 2 cups lightly packed cilantro leaves and stems, chopped
- 3 tablespoons lemon juice
For a different take on this stew, substitute boneless lamb shoulder for the boneless beef chuck. Be sure to trim either meat well to avoid a greasy stew. For a heartier stew, stir 3 cups baby spinach into the stew after the carrots are tender and cook until just wilted, about 1 minute. Serve with a dollop of plain yogurt and harissa if desired.
Don’t forget to save some of the canning liquid from the chickpeas; it contributes a lot of flavor to the stew.
In a 5½-liter or larger pressure cooker over medium-high, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, tomato paste, paprika, cumin, cardamom, cinnamon and ½ teaspoon salt. Cook until fragrant, about 1 minute. Stir in the water, then add the beef. Lock the lid in place and bring to high pressure. Adjust heat to low to stabilize at high pressure. Cook for 30 minutes.
Off heat, allow the pressure to reduce naturally for 10 minutes, then quick release the remaining steam. Carefully open the lid and tilt it away from you to release the residual steam. Use a wide spoon to skim any grease from the stew. Stir in the chickpeas, reserved chickpea liquid, and carrots. Bring to a simmer over medium and cook until the carrots are tender, about 10 minutes. Off heat, stir in the cilantro and lemon juice. Taste and season with salt and pepper.
Don’t forget to save some of the canning liquid from the chickpeas; it contributes a lot of flavor to the stew.
In a 5½-liter or larger pressure cooker over medium-high, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, tomato paste, paprika, cumin, cardamom, cinnamon and ½ teaspoon salt. Cook until fragrant, about 1 minute. Stir in the water, then add the beef. Lock the lid in place and bring to high pressure. Adjust heat to low to stabilize at high pressure. Cook for 30 minutes.
Off heat, allow the pressure to reduce naturally for 10 minutes, then quick release the remaining steam. Carefully open the lid and tilt it away from you to release the residual steam. Use a wide spoon to skim any grease from the stew. Stir in the chickpeas, reserved chickpea liquid, and carrots. Bring to a simmer over medium and cook until the carrots are tender, about 10 minutes. Off heat, stir in the cilantro and lemon juice. Taste and season with salt and pepper.