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Moroccan Beef Mince and Chickpea Stew

Moroccan Beef Mince and Chickpea Stew

Eleanor Craig
This Moroccan Beef Mince and Chickpea Stew is a fragrant, wholesome dish inspired by the comforting slow-cooked stews of North Africa. Combining ground beef with warming spices, tomatoes, and protein-rich chickpeas, it’s a hearty meal that brings the rich culinary heritage of Morocco straight to your table. Perfectly balanced with earthy cumin, sweet cinnamon, and smoky paprika, it's ideal for cold evenings or family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 bowls
Calories 362 kcal

Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Chef’s Knife
Cutting Board
Measuring cups and spoons

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • Ripe yellow onion on a white background1 medium yellow onion - finely chopped
  • garlic3 cloves garlic - minced
  • Raw meat mince1 pound ground beef - ideally 85/15 lean
  • ground cumin1 teaspoon cumin - ground
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • Heap of ground cinnamon and cassia cinnamon sticks¼ teaspoon ground cinnamon
  • 1 can crushed tomatoes - 14.5 oz can
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - low sodium recommended
  • Pile a chickpeas c.arietinum, paths1 can chickpeas - drained and rinsed, 15 oz can
  • big bunch of fresh green cilantro isolated2 tablespoons cilantro (coriander) - fresh, or flat-leaf parsley; chopped, for garnish
  • wooden bowl of salt1 pinch salt - or to taste
  • Ground black pepper pile, paths, top1 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

Calories: 362kcalCarbohydrates: 12gProtein: 24gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 77mgSodium: 333mgPotassium: 834mgFiber: 3gSugar: 6gVitamin A: 488IUVitamin C: 12mgCalcium: 73mgIron: 4mg
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