BEEF, CHICKPEAS AND PUMPKIN STEW
By PASCALE PEREZ-RUBIN , the Jerusalem Post, OCTOBER 14, 2021
4 Tbsp. canola oil
1 large onion, chopped
600 gr. beef shoulder, cut into medium pieces
2 carrots, cut into small pieces
1 large tomato, cubed
5-6 Tbsp. tomato paste
5 cloves garlic, crushed
1 stick cinnamon
1 Tbsp. sweet paprika
½ tsp. spicy paprika
1 tsp. cumin
1 Tbsp. chicken soup powder
Salt and pepper, to taste
4 cups water
1 cup chickpeas, soaked in water overnight and then drained (or frozen)
300 gr. pumpkin, cubed
6 potatoes, cubed (or 8 small potatoes, whole)
TiPascale: You can add roasted hazelnuts or pistachios for a richer flavor.
Heat the oil in a large pan and sauté the onion until it becomes translucent. Add the meat and sauté, stirring around constantly, until the meat turns gray. Add the carrots and sauté another 3 minutes.
Add the tomato, tomato paste, garlic, cinnamon, spices and water. Mix and cook covered for 30 minutes.
Add the chickpeas and cook for another 25 minutes. Add the pumpkin and potatoes and cook over a low flame for another 35-45 minutes or until the sauce has thickened. Taste and adjust seasoning.
Serve with couscous or rice.
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