Chickpea Stew with Beef

This traditional Turkish stew combines fiber-rich chickpeas with lean beef to deliver a highly satisfying protein pack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup dry chickpeas (soaked overnight) (200 g) · 712 kcal in the whole recipe
• 14 oz lean beef cubes (400 g) · 564 kcal in the whole recipe
• 1 medium onion, diced (110 g) · 44 kcal in the whole recipe
• 2 cloves garlic, minced (6 g) · 9 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1.5 tbsp tomato paste (25 g) · 24 kcal in the whole recipe
• 1/2 tbsp red pepper paste (8 g) · 8 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 4 cups hot water

Method

1. Drain and rinse the soaked chickpeas.

   

2. Heat olive oil in a pressure cooker and sauté the beef cubes until they release and absorb their juices.

   

3. Add the diced onion and garlic, cooking for 3-4 minutes until soft.

   

4. Stir in tomato paste and red pepper paste, sautéing for 2 minutes until fragrant.

   

5. Add the drained chickpeas, salt, black pepper, cumin, and hot water.

   

6. Close the pressure cooker lid and cook on low heat for about 35-40 minutes once pressure builds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.