Half-Spiced Beef and Chickpea Stew with Cumin and Coriander
A warming beef stew featuring half the spice intensity, balanced with earthy cumin and coriander, and hearty chickpeas for texture. This middle eastern-inspired beef ready in about 65 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, then add 1 lb beef chuck cubes and brown on all sides for 5-7 minutes to develop a crust. Remove beef and set aside.
- Step 2: In the same pot, reduce heat to medium and add 1 diced medium yellow onion with 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp paprika, cooking for 1 minute until spices release their aroma.
- Step 4: Return the browned beef to the pot, then add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups beef broth.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes until the beef is tender and stew thickens.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness and freshness.
Frequently asked questions
How long does Half-Spiced Beef and Chickpea Stew with Cumin and Coriander take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spiced Beef and Chickpea Stew with Cumin and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Spiced Beef and Chickpea Stew with Cumin and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spiced Beef and Chickpea Stew with Cumin and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Spiced Beef and Chickpea Stew with Cumin and Coriander?
Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
