Chickpea and Beef Stew
This recipe is inspired by the Cannellini Bean and Lamb Soup in Jerusalem: A Cookbook. I’m the kind of home-cook who looks at a recipe, opens the pantry doors and thinks ‘Yeah, I can make this work.’ Sometimes to great success, other times it’s clear the recipe is less of a guide and more of a hard and fast set of rules. In this case, I probably should have followed the recipe to a T, but I didn’t and had to make some significant changes on the fly. The end result was pretty great, but I have a feeling the original recipe as written is excellent. Below is my recipe with flavors inspired by Yotam Ottolenghi and Sami Tamimi.
Makes 4-6 servings
- 6 tablespoons olive oil (plus more for drizzles)
- 1 onion, diced
- ¼ small celery root, diced
- 20 cloves of garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 pound stew beef
- 7 cups water
- 1 ½ tablespoons beef stock concentrate
- ½ cup dry chickpeas, soaked overnight to make 1 ½ cups Chickpeas
- 10 green cardamom pods
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- 4-6 potatoes
- 3 tsp brown rice vinegar
- 2 lemons, juiced
- salt and pepper to taste
- Place 2 tablespoons olive oil in a heavy bottom dutch oven with the diced onion and celery root. Bring to a sauté over medium heat.
- Add the pealed crushed garlic cloves, coriander and cumin. Cook for another 2 minutes to release the aromatics.
- Season the stewing beef with salt and pepper, add to the dutch oven and reduce the heat to low. Stir to coat the beef in the aromatics.
- Add the presoaked chickpeas, cardamom pods, turmeric, tomato paste and potatoes.
- Add the water and beef stock concentrate. Bring to a low boil and let cook for an hour.
- Strain out roughly 2/3 of the chickpeas and potatoes.Blend those with 1 cup of the soup broth, rice vinegar and remaining olive oil.
- Add the blended ingredients back to the soup and mix in the lemon juice. Stir to fully combine and bring back to a low boil for 15 – 20 minutes.
- To serve, drizzle with olive oil and sprinkle with parsley.