Spicy Harissa Beef Stew with Chickpeas
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds beef stew meat, cubed
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 4 garlic cloves, minced
- 3 tablespoons harissa paste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Add the beef stew meat, onion, carrots, and garlic to the slow cooker.
- Stir in the harissa paste, diced tomatoes, beef broth, salt, and black pepper until everything is combined.
- Cover and cook on low for 7 hours.
- Add the chickpeas and cook for 1 more hour until the meat is tender and the chickpeas are heated through.
- Ladle into bowls and top with fresh cilantro before serving.
Notes
Taste the broth before the final hour and add an extra spoonful of harissa if you want more heat. The chickpeas keep their shape best when added late, so resist the urge to stir them in at the start. Leftovers reheat well the next day and the flavors settle nicely in the fridge.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker
Cuisine: Mediterranean
Equipment: Slow Cooker