This is a one-pot ground beef and chickpea stew seasoned with cumin, coriander, smoked paprika, and cinnamon, simmered in crushed tomatoes and beef broth until thick. It takes about 70 minutes start to finish and feeds four people a genuinely filling meal — the chickpeas and 85/15 beef together push each bowl to around 362 calories with solid protein. No special equipment, no hard-to-find ingredients.
The short version of why this works
Two things matter here. First, toasting the dry spices directly in the hot beef fat for that one minute before adding liquid — this is what gives the stew its depth rather than a raw, dusty spice taste. Second, the partial cover during the 30–35 minute simmer. Leaving the lid slightly ajar lets steam escape so the sauce reduces and clings to the beef and chickpeas instead of staying watery. Get those two steps right and everything else is straightforward.
What can go wrong
- Greasy stew: 85/15 beef releases a fair amount of fat. If you see a visible orange slick on the surface after browning, tilt the pot and spoon out the excess before adding spices. Leaving it in makes the finished stew feel heavy.
- Chickpeas turning mushy: Canned chickpeas are already fully cooked. Adding them at the start of the simmer rather than with 10 minutes to go is fine for texture, but pushing past 40 minutes of active simmering on higher heat will break them down. Keep the heat at a gentle bubble.
- Stew too thin at the end: If it hasn’t thickened after 35 minutes, remove the lid entirely for the last 5–8 minutes. The sauce will tighten quickly once fully exposed.
- Flat flavor despite the spice list: This usually means the spices weren’t toasted long enough, or the beef broth was very low-sodium and underseasoned. Taste before serving and add salt in small increments — it makes a bigger difference here than adding more spice.
- Beef clumping into large chunks: Break the meat up early and often in the first 2–3 minutes of browning. Once it sets into large pieces it’s harder to break apart without making the texture uneven.
Shopping notes
- Ground beef fat ratio: 85/15 is the right call — leaner beef dries out during the simmer, and you need some fat to carry the spices. 80/20 works but you’ll need to drain more fat after browning.
- Smoked paprika vs. regular: Regular sweet paprika won’t give you the same result. Smoked paprika is widely stocked now — it’s worth grabbing if you don’t have it. Skip the garnish if fresh cilantro or parsley isn’t already in your fridge — not worth the extra trip for two tablespoons.
- Beef broth: Low-sodium gives you control over the final salt level. Standard broth can make the stew taste salty before it finishes reducing.
Storage and reheating
Cool the stew completely before storing. It keeps in a sealed container in the fridge for up to 4 days — the flavor actually improves by day two as the spices settle. For freezing, portion it into airtight containers and freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, and add a splash of water or broth if it’s thickened too much in storage. Bring it to a full simmer to ensure the beef reaches a safe internal temperature again before serving.
Moroccan Beef Mince and Chickpea Stew
Equipment
Ingredients
2 tablespoons olive oil - extra virgin
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1 pound ground beef - ideally 85/15 lean
1 teaspoon cumin - ground
1 teaspoon ground coriander
1 teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 can crushed tomatoes - 14.5 oz can
1 cup beef stock (beef broth or beef bouillon) - low sodium recommended
1 can chickpeas - drained and rinsed, 15 oz can
2 tablespoons cilantro (coriander) - fresh, or flat-leaf parsley; chopped, for garnish
1 pinch salt - or to taste
1 pinch ground black pepper - or to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat (about 350°F / 175°C). Add the onions and sauté for 4–5 minutes until soft and translucent. Stir in garlic and cook for another 1 minute, until aromatic.
- Add ground beef, breaking it up with a wooden spoon. Cook for 6–8 minutes until browned and no longer pink.
- Stir in cumin, coriander, smoked paprika, and cinnamon. Let the spices toast with the beef for about 1 minute, stirring constantly for deeper flavor development.
- Pour in the crushed tomatoes and beef broth. Stir to combine, scrape up any browned bits from the bottom for more flavor.
- Add chickpeas and bring the mixture to a gentle simmer. Cover partially and let it cook for 30–35 minutes, stirring occasionally, until the stew thickens and flavors meld.
- Season with salt and pepper to taste. Adjust broth consistency if necessary by adding a splash of hot water. Stir in chopped herbs just before serving.
Notes
- For a vegetarian version, use lentils or additional chickpeas and swap beef broth for vegetable stock.
- To enhance depth, add a splash of preserved lemon brine or a pinch of chili flakes for mild heat.
Nutrition
FAQ
Can I use ground lamb instead of ground beef?
Yes — ground lamb works well here and pairs naturally with these spices. Use the same quantity and the same fat ratio guidance; lamb also needs to reach 160°F (71°C) internal temperature, and it will release more fat than beef, so plan to drain some off after browning.
Do I need to serve this with couscous or bread, or is it filling enough on its own?
It’s a complete meal as-is — the chickpeas and beef together provide enough protein and bulk for four adults without a side. If you want to stretch it to five or six servings, couscous or flatbread makes sense, but it doesn’t need either.
Can I make this in a slow cooker?
You can, but brown the beef and bloom the spices on the stovetop first — skipping that step in a slow cooker produces a noticeably blander result. After that, combine everything in the slow cooker and cook on low for 4–5 hours or high for 2–3 hours, leaving the lid slightly ajar for the last 30 minutes if you want the sauce to thicken.
How do I know when the ground beef is fully cooked and safe to eat?
Ground beef is safe at an internal temperature of 160°F (71°C) — no pink remaining and juices running clear are the visual cues. In this recipe the beef cooks through during the initial 6–8 minute browning phase, well before the simmer begins, so by the time the stew is done it’s been at a safe temperature for well over 30 minutes.
More mince recipes to try
- Moroccan Lamb Apricot Briouats
- Spicy Lamb Pumpkin Stew
- Hearty Beef Kale Soup
- Levantine Spiced Beef Flatbreads
