Spiced Beef and Chickpea Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty beef stew simmered with chickpeas and a blend of warm spices, perfect for a comforting meal that balances protein and fiber. This Middle Eastern recipe, ready in about 140 minutes, pairs beef chuck, cubed, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 20 min Cook: 120 min Serves 4 Middle Eastern cuisine 460 cal/serving

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Ingredients

1 lb, 1-inch cubes beef chuck, cubed
2 tbsp olive oil
1 large, diced onion
4 cloves, minced garlic cloves
1 tbsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 can (15 oz), drained and rinsed canned chickpeas
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

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 for about 5-7 minutes, then remove beef and set aside.
Step 2: In the same pot, add 1 large diced onion and sauté for 4-5 minutes until translucent. Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika, cooking for 1 minute until fragrant.
Step 3: Return the browned beef to the pot along with 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes, and 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 4: Bring to a simmer, cover, and cook over low heat for 1.5 to 2 hours until the beef is tender and the stew has thickened.
Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.