Algerian Spiced Beef Stew with Chickpeas

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, ground coriander, and ground cinnamon over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the drained chickpeas, beef broth, and tomato paste to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Kamounia hot, garnished with fresh parsley. It pairs perfectly with crusty bread or couscous.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or stewing beef. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the stew.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and stir it into the stew during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kamounia in deep bowls, allowing the aromatic steam to waft up. Accompany it with warm crusty bread or fluffy couscous to soak up the flavorful sauce.

Presentation advice

Garnish the Kamounia with a sprinkle of fresh parsley on top to add a pop of color. Serve it in traditional Algerian pottery or rustic earthenware to enhance the cultural experience.