There’s something almost magical about a pot of beef and chickpea stew simmering on the stove. The rich, meaty aroma mingling with warm spices, the chickpeas turning tender and creamy—it’s the kind of meal that wraps you in a hug from the first bite. Whether you’re feeding a hungry family or just craving something deeply satisfying, this stew is your answer. It’s hearty, packed with protein, and so full of flavor that you’ll be scraping the bowl clean.
Looking for Beef and Chickpea Stew inspiration? You'll love what we have! Explore more Ground Beef recipes or discover our Dessert Recipes favorites.
Why This Recipe Works
- Protein Powerhouse: Tender beef and fiber-rich chickpeas make this a meal that sticks with you.
- Flavor That Deepens Over Time: Like a good friendship, this stew gets better the longer it sits.
- Budget-Friendly Brilliance: Chickpeas stretch the beef, making it a smart choice for wallet-conscious cooks.
- Freezer Gold: Make a big batch and stash some away for those “I don’t feel like cooking” nights.
The Story Behind the Sauce
This stew is a love letter to Mediterranean and Middle Eastern kitchens, where chickpeas and slow-cooked meats have been warming souls for centuries. It’s humble, hearty, and endlessly adaptable—just like the best home cooking should be.
Essential Ingredients & Tools
Ingredients
- 1 lb ground beef (80/20 is my go-to for the perfect balance of flavor and juiciness; leaner 90/10 works too)
- 1 can (15 oz) chickpeas, drained and rinsed (or ½ cup dried chickpeas, soaked overnight and simmered for 1 hour)
- 1 large onion, diced (the unsung hero of so many great dishes)
- 3 garlic cloves, minced (because everything’s better with garlic)
- 2 tbsp tomato paste (for that deep, savory backbone)
- 1 tsp ground cumin (earthy and warm)
- 1 tsp paprika (smoky or sweet, your call)
- ½ tsp cinnamon (trust me, it’s the secret weapon)
- 4 cups beef broth (low-sodium so you can control the salt; vegetable broth works for a lighter version)
- 2 tbsp olive oil (for that silky richness; any neutral oil works)
- Salt and pepper (to taste, because seasoning is everything)
Tools You’ll Need
- A sturdy Dutch oven (or any heavy pot that distributes heat well; a large skillet with high sides works in a pinch)
- Wooden spoon (for scraping up all those delicious browned bits)
- Measuring spoons (precision matters with spices; use a regular teaspoon if needed)
Serves 6 | Prep: 15 min | Cook: 45 min | Total: 1 hour
How to Make Beef and Chickpea Stew
- Brown the Beef Like You Mean It
Heat 2 tbsp olive oil in your Dutch oven over medium-high heat. Add 1 lb ground beef and break it up with your spoon. Let it cook undisturbed for a few minutes to get a good sear—those crispy, caramelized bits are pure flavor gold. Stir occasionally until the beef is deeply browned, about 8–10 minutes. Pro tip: Don’t overcrowd the pan, or you’ll steam the meat instead of browning it. If your pot is small, brown the beef in batches.
- Wake Up the Aromatics
Push the beef to one side and toss in 1 large onion, diced, 3 garlic cloves, minced, 1 tsp ground cumin, 1 tsp paprika, and ½ tsp cinnamon. Stir everything together and let the spices toast for a minute or two—this is called “blooming,” and it’s like turning up the volume on their flavor. Add 2 tbsp tomato paste and stir until everything’s coated in that rich, red goodness.
- Deglaze for Maximum Flavor
Pour in about ½ cup of the beef broth and use your spoon to scrape up all the browned bits stuck to the bottom of the pot. This step is non-negotiable—it’s where the magic happens. Those browned bits (called “fond”) are packed with umami.
- Simmer to Perfection
Add the remaining 3.5 cups beef broth and the 1 can (15 oz) chickpeas, drained and rinsed. Bring it to a gentle boil, then reduce the heat to a simmer. Let it bubble away uncovered for about 30 minutes, stirring occasionally. The broth will thicken slightly, and the flavors will meld into something truly special.
- Taste and Adjust
Give it a taste. Need more salt? A hit of black pepper? Maybe a squeeze of lemon to brighten things up? This is your moment to make it perfect.
- Serve With Love
Ladle the stew into bowls and finish with a drizzle of olive oil or a sprinkle of fresh parsley. A hunk of Crusty Bread on the side is highly recommended.
Pro Technique
Creamy Texture Hack
Want a thicker, silkier stew? Mash about a quarter of the chickpeas with a fork before adding them. Their natural starches will thicken the broth beautifully. Or, blend a cup of the cooked stew and stir it back in for a velvety finish.
Spice Blooming
Don’t just dump your spices in—let them toast in the oil for 30 seconds before adding liquids. It’s a small step that makes a huge difference. For even deeper flavor, toast whole cumin seeds, grind them fresh, and use instead of pre-ground cumin.
Umami Boosters
Elevate your stew with a Parmesan rind (simmer and remove before serving), a dash of fish sauce, or a teaspoon of soy sauce. These deepen flavors without overpowering.
Storage & Freshness Guide
Fridge
Let the stew cool, then store it in airtight containers for up to 4 days. Reheat gently on the stove with a splash of broth to loosen it up.
Freezer
Portion it out into freezer-safe bags or containers, leaving a little room for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen on low heat.
Reviving Leftovers
Add freshness with a sprinkle of herbs, a dollop of yogurt, or wilted greens like spinach stirred in during reheating.
Nutrition Profile
- Calories: 320
- Protein: 22g
- Carbs: 25g
- Fat: 15g
- Fiber: 6g
Ingredient Variations and Their Impact
Lamb for Beef
Swap the beef for ground lamb and add a spoonful of pomegranate molasses for a sweet-tart kick.
Sweet Potato Twist
Replace the chickpeas with diced sweet potatoes for a sweeter, heartier vibe. Roast them first for extra caramelized flavor.
Coconut Milk Dream
Use half broth, half coconut milk for a creamy, Thai-inspired version. Finish with lime zest and fresh herbs.
Perfect Pairings
Complementary Dishes
- Crusty Whole-Grain Bread: Ideal for soaking up the rich broth. The chewiness contrasts with the stew’s creaminess.
- Arugula Salad: A peppery, lemon-dressed salad cuts through the stew’s richness and adds a refreshing crunch.
Drinks
- Dark Beer: A malty stout or porter mirrors the stew’s deep flavors. The carbonation cleanses the palate.
- Grenache Wine: This fruity red wine complements the spices without overpowering them. Serve slightly chilled.
Something Sweet
- Honey-Drizzled Yogurt: A spoonful of Greek Yogurt with Honey balances the savory notes. Add toasted nuts for crunch.
- Date and Almond Bites: These no-sugar treats offer a caramel-like sweetness that pairs well with cinnamon in the stew.
FAQs
Can I use dried chickpeas?
Absolutely—soak ½ cup overnight, then simmer for about an hour before adding to the stew.
How do I make it spicier?
Toss in a diced jalapeño or a pinch of cayenne when you’re cooking the onions.
Is it gluten-free?
Yes, as long as your broth is gluten-free.
Can I make it in a slow cooker?
Sure thing—brown the beef first, then let it cook on low for 6–8 hours.
Why does my stew taste bland?
Probably needs more salt! A splash of fish sauce or a squeeze of lemon can also wake it up.
Beef and Chickpea Stew: A Bowl of Comfort That Never Lets You Down
Warm up with this hearty Beef and Chickpea Stew—slow-simmered, protein-packed, and bursting with flavor. Perfect for cozy nights in! Get the recipe now.
Ingredients
Main
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1 lb ground beef
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1 can chickpeas (15 oz, drained and rinsed)
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1 large onion (diced)
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3 cloves garlic (minced)
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2 tbsp tomato paste
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1 tsp ground cumin
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1 tsp paprika
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½ tsp cinnamon
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4 cups beef broth
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2 tbsp olive oil
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Salt and pepper (to taste)
Instructions
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Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook until deeply browned, 8–10 minutes.01
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Push beef aside; add onion, garlic, cumin, paprika, and cinnamon. Cook 2 minutes until fragrant.02
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Stir in tomato paste, then deglaze with ½ cup broth, scraping up browned bits.03
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Add remaining broth and chickpeas. Simmer uncovered 30 minutes.04
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Season with salt and pepper. Serve hot.05
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