Half-Spiced Beef and Chickpea Stew with Cumin and Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew blending half the heat of traditional spices with tender beef and hearty chickpeas. This middle eastern-inspired beef ready in about 85 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium, diced 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides, about 6-8 minutes. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds to release aromas.
  4. Step 4: Return browned beef to the pot. Add 1 can (15 oz) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes, and 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring stew to a simmer, cover, reduce heat to low, and cook for 1 hour until beef is tender and flavors meld.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.

Equipment for this recipe

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Frequently asked questions

How long does Half-Spiced Beef and Chickpea Stew with Cumin and Paprika take to make?

Total time is about 85 minutes (15 min prep + 70 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 Paprika?

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 Paprika?

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 Paprika 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 Paprika?

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.

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