Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the ground cumin, paprika, cinnamon, ginger, and cayenne pepper to the pot and stir to combine.
5. Add the tomato paste and beef broth to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
7. Add the drained and rinsed chickpeas to the pot and stir to combine.
8. Simmer for an additional 10-15 minutes, or until the chickpeas are heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 22g
Protein: 32g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Ground beef or lamb can be substituted for the beef stew meat.
- Chicken or vegetable broth can be substituted for the beef broth.
- If you don't have chickpeas, you can use another type of bean, such as kidney beans or black beans.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add chopped carrots and celery for extra vegetables.
- Use lamb instead of beef for a more traditional Moroccan flavor.
Tips and tricks:
- Browning the beef before adding the other ingredients adds flavor to the dish.
- Simmering the dish for a longer period of time allows the flavors to meld together.
- Serve with crusty bread for dipping into the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with crusty bread for dipping into the sauce.
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the dish is too thick, add more broth or water to thin it out.
- If the dish is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kamounia is a traditional Moroccan dish made with beef or lamb and chickpeas. It is often flavored with cumin, paprika, and other spices.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve in a bowl with crusty bread for dipping into the sauce.
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