Spicy Morrocan Beef with Chickpeas

Inspired by the Israeli Master Chef reality show - a fun, comforting, spicy and crazy delicious meal! You'll want to make this every week from now on!

So I haven’t written in a while. A lot has been going on in my life and I haven’t had the time to write.

Also – I am not a great photographer and have been struggling, trying to get you some better pictures for the process.

…let’s just say it hasn’t happened. But people have been asking for recipes – so here goes!

This dish was inspired by the Israeli reality TV show – Master Chef. Dan and I watch it and enjoy it very much. One day, a participant made “Morrocan Chickpea and Meat dish” and Dan said to me, “Wow! I want our kids to grow up on that kind of food.”

So I decided I should start trying to prepare this “kind of food”. I mean, if my future children are going to eat this, I should probably know how to cook it.

So after a few weeks of not being at home – Honeymoon to Thailand, weekends with the family – I decided to do it. I went to the supermarket, bought some meat cut up into chunks (0.5 kilos for two people should do it…) and some canned chickpeas and one red bell pepper – and went to cooking.

One thing led to the other and Dan loved it so much that he requested it be our new weekend meal. In addition, he literally had to pause the show we were watching in order to concentrate on the flavors. He ate three bowls. Basically – huge success.

I enjoyed the dish so much that I got upset because I realized I hadn’t written down the recipe and was worried I wouldn’t be able to replicate it! So I made it the next weekend for a few of our friends to make sure I get it right – and here I am delivering it to you!

Be aware: This dish is time consuming as it involves slow-cooked meat!

Feeds 2 hungry people. Multiply the recipe if you want to feed more or have leftovers.

Ingredients:

0.5 kg beef cut into stew sized cubes

1 can chickpeas – throw out the aquafaba (canned liquid)

1 red bell pepper – chopped

3 red, dried chili peppers (“shata”/”yemen hot peppers”)

water

2 tbsp spicy paprika

2 tbsp sweet hungarian paprika

1 tbsp cumin

1/2 tsp cinammon

1/2 tsp cloves (ground)

1-2 bay leaves

salt and pepper

2 tbsp oil

6 cloves garlic – whole, smashed.

Juice from 1/2 of a lemon

Instructions:

1. Put dried red chilis into boiling water in a cup. Let the chilis sit in the water for at least 30 minutes (could be up to a day before cooking).

2. In a large pot, heat oil on medium heat. Place the pieces of meat in the oil and pour in the spices. Sear the meat closed on all sides lightly.

3. Throw in the garlic

4. Throw in the red chillis with the water they were sitting in. Add a pinch of salt.

5. Cover the meat with water, stir, and lower heat to low. Let simmer with lid closed for 1.5 hours. Check every 30 minutes to make sure meat is covered  with water. If the water starts to go down, add more water.

6. After 1.5 hours, check to see that meat has softened. If not, continue cooking on low for another 30 minutes.

7. Add in the bell pepper and chickpeas. Stir and cook for another 30-45 min. Add another pinch of salt and squeeze half a lemon over the dish.

8. Open lid and cook uncovered for another 30 minutes, to thicken the sauce. Stir occasionally to make sure it doesn’t stick to the bottom of the pot.

9. Serve on couscous, white rice or quinoa and enjoy!