Chickpea And Beef Stew

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 lb beef, cut into 1/2-inch cubes
• 2 medium onions, chopped
• 1/2 cup cilantro, finely chopped
• 1/2-1 fresh hot pepper, finely chopped (such as jalapeno)
• 4 garlic cloves, minced
• 2 (19 ounce) cans chickpeas, undrained
• 4 medium tomatoes, diced (or a 15-oz. can diced tomatoes)
• salt and pepper, to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon thyme
• 1 cup low sodium beef broth
• 1 cup water
• 1/4 cup green olives, pitted and chopped (with pimentos removed)
• 2 tablespoons lemon juice
• dipping bread, cut into thick slices (optional)

Recipe

• 1 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 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.