This Moroccan Beef and Chickpea Stew is a deeply spiced, comforting dish that simmers into a rich, aromatic meal. Tender beef, creamy chickpeas, and sweet apricots create a beautiful balance of savory and sweet. It’s perfect for a cozy dinner and tastes even better the next day.
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Why You’ll Love This Moroccan Beef and Chickpea Stew
Flavor explosion: Warm spices create a complex, aromatic base.
Forgiving & flexible: Swaps easily and reheats beautifully.
Hearty & wholesome: Balanced textures with protein and sweet touches.
Incredible aroma: Fills your kitchen with cozy, welcoming scents.
Ingredients & Tools
- 800 g beef chuck, cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 large carrots, peeled and chopped into 1 cm rounds
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp saffron threads, lightly crushed
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 400 g can of chickpeas, drained and rinsed
- 100 g dried apricots, roughly chopped
- 1 liter beef stock
- 400 g can of diced tomatoes
- 1 large handful of fresh cilantro, chopped
- 1 large handful of fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Tools: A large, heavy-bottomed pot or Dutch oven, a sharp knife, and a wooden spoon.
Using a good, heavy pot is key here—it distributes heat evenly, preventing the bottom from burning during the long simmer. And don’t skip toasting the spices; it really wakes them up and makes all the difference in the world.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- What cut of beef is best? Chuck roast is ideal for stewing. It has beautiful marbling that breaks down during the long, slow cook, resulting in incredibly tender, melt-in-your-mouth pieces. Leaner cuts will become tough and dry.
- Can I use different spices? Absolutely! Ras el Hanout, a classic Moroccan spice blend, would be fantastic here. If you use it, substitute about 2 teaspoons for the individual cumin, coriander, and cinnamon. It often contains more exotic spices for an even deeper flavor profile.
- Why dried apricots? They provide little pockets of sweet, tangy flavor that cut through the richness of the beef and stock. Don’t be tempted to skip them—they’re a signature element. If you only have raisins, they can work in a pinch, but the apricots are truly special.
- Do I have to use saffron? While it adds a lovely, subtle floral note and a golden hue, the stew will still be delicious without it. If you’re omitting it, you might add an extra pinch of turmeric for color, but it’s not strictly necessary.
How to Make Moroccan Beef and Chickpea Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season generously with salt and pepper. Heat 1 tablespoon of the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding the pan, sear the beef until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside. You’ll notice those browned bits stuck to the bottom of the pot; that’s pure flavor gold, so don’t scrub them away!
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and carrots and cook, stirring occasionally, until the onion has softened and turned translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. The trick is to scrape the bottom of the pot with your wooden spoon as you stir, loosening all those delicious browned bits from the beef.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick fry deepens its flavor. Now, add all your ground spices—the cumin, coriander, cinnamon, saffron, and cayenne if using. Stir them into the onion mixture for just 30 seconds until they’re incredibly fragrant. Be careful not to burn them!
Step 4: Return the seared beef and any accumulated juices back to the pot. Pour in the diced tomatoes and the beef stock, and give everything a good stir to combine. Bring the stew to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a lid and let it simmer gently for 1 hour and 30 minutes. You should only see the occasional bubble break the surface.
Step 5: After the first long simmer, uncover the pot. The beef should be starting to tenderize. Now, stir in the drained chickpeas and the chopped dried apricots. Continue to simmer, uncovered, for another 45 minutes to 1 hour. This uncovered phase allows the stew to reduce and thicken slightly while the chickpeas and apricots plump up and soften. The stew is ready when the beef is fork-tender and practically falls apart when pressed.
Step 6: Turn off the heat. Stir in about three-quarters of your chopped fresh cilantro and parsley, reserving the rest for garnish. Taste the stew and adjust the seasoning with more salt and pepper if needed. The flavors should be rich, warm, and perfectly balanced between the savory stew and the sweet apricots. Let it sit for 10 minutes off the heat before serving—this resting time allows the flavors to settle and marry beautifully.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stove, add splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Couscous with herbs and lemon zest — The light, fluffy texture of couscous is the perfect vehicle to soak up all the delicious, spiced sauce. A little lemon zest brightens everything up.
- Warm, crusty bread or flatbread — Honestly, you’ll want something to scoop up every last bit of stew from the bowl. A rustic baguette or soft pita bread is ideal for the job.
- A simple, crisp green salad with a lemon vinaigrette — The freshness and acidity of the salad provide a lovely, palate-cleansing contrast to the rich, deep flavors of the stew.
Drinks
- Mint tea — The classic Moroccan pairing. The sweet, refreshing quality of mint tea complements the warm spices in the stew perfectly.
- A medium-bodied red wine like a Grenache or Syrah — These wines have enough fruitiness to stand up to the spices without overpowering the delicate flavors of the apricots and saffron.
Something Sweet
- Orange and cinnamon dusted almond cakes — The citrus and nutty flavors are a classic match for North African cuisine, providing a light and not-too-sweet ending to the meal.
- Baklava — For a truly decadent finish, the honey-sweetened, flaky pastry with nuts echoes the stew’s spiced, aromatic profile in dessert form.
Top Mistakes to Avoid
- Mistake: Crowding the pan when browning the beef. If you add too much beef at once, the pan temperature drops and the meat steams instead of searing. This means you miss out on developing those deep, caramelized flavors that are the foundation of a great stew. I’ve messed this up before too, trying to save time—it’s not worth it!
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the beef tough and chewy instead of tender. You want to see just a few lazy bubbles rising to the surface.
- Mistake: Adding the chickpeas and apricots too early. If you put them in at the beginning, the chickpeas will turn to mush and the apricots will completely dissolve into the sauce. Adding them in the last hour ensures they keep their texture and identity.
- Mistake: Skipping the taste and season at the end. Long cooking times can mellow saltiness and acidity. Always taste your stew right before serving and adjust with salt, pepper, or even a tiny squeeze of lemon juice to make all the flavors pop.
Expert Tips
- Tip: Make it a day ahead. Stews like this are always better the next day. The flavors have more time to meld and deepen. Just cool it completely, store it in the fridge, and gently reheat it on the stove the next day. You’ll notice a remarkable difference.
- Tip: For a thicker stew, make a slurry. If you prefer a thicker consistency, mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the stew during the last 10 minutes of cooking, and it will thicken up nicely.
- Tip: Toast whole spices for maximum flavor. If you have a spice grinder, toast whole cumin and coriander seeds in a dry pan, then grind them fresh. The flavor is so much more vibrant and aromatic compared to pre-ground spices.
- Tip: Use the residual heat. Always let the stew sit, covered, for 10-15 minutes after turning off the heat and before serving. This allows the meat to reabsorb some of the juices, making it even more succulent.
FAQs
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the onions and spices in a pan (don’t skip this step for flavor!), transfer everything except the fresh herbs, chickpeas, and apricots to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Then, stir in the chickpeas and apricots and cook for another 30-60 minutes on high, until heated through. Stir in the fresh herbs just before serving.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3-4 days. In fact, many argue it tastes best on day two or three. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge and reheat it gently on the stovetop, adding a splash of water or stock if it seems too thick.
I don’t eat beef. Can I use another protein?
Of course! Lamb shoulder would be a fantastic and authentic substitute. For a lighter version, chicken thighs work wonderfully—just reduce the initial simmering time to about 45 minutes before adding the chickpeas and apricots, as chicken cooks faster than beef. For a vegetarian version, use vegetable stock and double the chickpeas, adding hearty vegetables like diced sweet potato.
My stew is a bit too acidic. How can I fix it?
This can happen, especially with canned tomatoes. The easiest fix is a tiny pinch of sugar or a drizzle of honey to balance the acidity. Stir it in, let it cook for another 5 minutes, and taste again. A little goes a long way, so start with just 1/4 teaspoon.
Can I add other vegetables to this stew?
You sure can. Diced sweet potato or butternut squash would be lovely additions, adding a touch of sweetness and creaminess. Add them when you put in the carrots. Green beans or a bell pepper could also be stirred in during the last 30 minutes of cooking so they retain a bit of bite.
Moroccan Beef And Chickpea Stew
Make this easy Moroccan Beef and Chickpea Stew for a deeply spiced, comforting meal. Tender beef, chickpeas & apricots create perfect balance. Get the recipe now!
Ingredients
For the Ingredients
-
800 g beef chuck (cut into 3 cm cubes)
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2 tbsp olive oil
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1 large yellow onion (finely chopped)
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4 garlic cloves (minced)
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2 large carrots (peeled and chopped into 1 cm rounds)
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1 tbsp tomato paste
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1 tsp ground cumin
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1 tsp ground coriander
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0.5 tsp ground cinnamon
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0.25 tsp saffron threads (lightly crushed)
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0.25 tsp cayenne pepper (optional, for a little heat)
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400 g can of chickpeas (drained and rinsed)
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100 g dried apricots (roughly chopped)
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1 liter beef stock
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400 g can of diced tomatoes
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1 large handful fresh cilantro (chopped)
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1 large handful fresh parsley (chopped)
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Salt and freshly ground black pepper (to taste)
Instructions
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Pat the beef cubes completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season generously with salt and pepper. Heat 1 tablespoon of the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding the pan, sear the beef until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside. You’ll notice those browned bits stuck to the bottom of the pot; that’s pure flavor gold, so don’t scrub them away!01
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Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and carrots and cook, stirring occasionally, until the onion has softened and turned translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. The trick is to scrape the bottom of the pot with your wooden spoon as you stir, loosening all those delicious browned bits from the beef.02
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Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick fry deepens its flavor. Now, add all your ground spices—the cumin, coriander, cinnamon, saffron, and cayenne if using. Stir them into the onion mixture for just 30 seconds until they’re incredibly fragrant. Be careful not to burn them!03
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Return the seared beef and any accumulated juices back to the pot. Pour in the diced tomatoes and the beef stock, and give everything a good stir to combine. Bring the stew to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a lid and let it simmer gently for 1 hour and 30 minutes. You should only see the occasional bubble break the surface.04
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After the first long simmer, uncover the pot. The beef should be starting to tenderize. Now, stir in the drained chickpeas and the chopped dried apricots. Continue to simmer, uncovered, for another 45 minutes to 1 hour. This uncovered phase allows the stew to reduce and thicken slightly while the chickpeas and apricots plump up and soften. The stew is ready when the beef is fork-tender and practically falls apart when pressed.05
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Turn off the heat. Stir in about three-quarters of your chopped fresh cilantro and parsley, reserving the rest for garnish. Taste the stew and adjust the seasoning with more salt and pepper if needed. The flavors should be rich, warm, and perfectly balanced between the savory stew and the sweet apricots. Let it sit for 10 minutes off the heat before serving—this resting time allows the flavors to settle and marry beautifully.06
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