Beef Casserole with Chickpeas, Cumin and Sumac

A slow-braised beef stew with tomatoes, carrots and chickpeas, flavoured with cumin, cinnamon and sumac. Fresh flatbread or finely chopped parsley as a topping goes well with it.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 600 g beef chuck, cut into cubes
• 2 pc onions
• 3 pc garlic cloves
• 2 pc carrots
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 can chopped tomatoes
• 300 ml water
• 1 tsp ground cumin
• 1 tsp cinnamon
• 0.5 tsp ground allspice
• 1 tsp sweet paprika powder
• 1 tsp sumac
• 1 can chickpeas, drained
• 2 tbsp lemon juice
• 1 bunch flat-leaf parsley
• salt
• black pepper, freshly ground

Method

1. Season the beef cubes with salt and pepper. Peel the onions and cut them into fine strips, finely chop the garlic. Peel the carrots and cut them into thick slices.
2. Heat the olive oil in a large casserole pot over medium to high heat. Sear the meat in batches on all sides until browned, then set aside.
3. Sweat the onions in the remaining fat over medium heat for 5 minutes until translucent. Toast the garlic, cumin, cinnamon, allspice, paprika powder and sumac briefly until fragrant.
4. Stir in the tomato paste and toast for 1 minute. Deglaze with the chopped tomatoes and the water, add the meat and carrots and bring everything to a boil.
5. Cover the pot, reduce the heat to low and simmer the casserole for about 1.5 hours until the meat is tender. Stir occasionally and add a little water if needed.
6. Rinse the chickpeas, drain them and add them to the pot during the last 15 minutes. Season with salt, pepper and lemon juice.
7. Finely chop the parsley and serve the casserole sprinkled with it.