Editorial sample recipeEgyptianintermediatehalalgluten-freedairy-freehigh-protein

Egyptian Spiced Beef And Spinach Stew With Chickpeas

Name: Egyptian Spiced Beef And Spinach Stew With Chickpeas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb halal beef chuck roast, cut into small 3/4-inch cubes; 2 tbsp olive oil; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1.5 cups cooked chickpeas, rinsed; 8 oz fresh baby spinach, coarsely chopped; 1 tbsp ground coriander; 0.5 tsp ground allspice; 1 tsp salt

Warm, nourishing stew featuring tender beef simmered with earthy spinach, hearty chickpeas, and aromatic warm spices in a light tomato base.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Egyptian Spiced Beef And Spinach Stew With Chickpeas

AI illustration

Technique to learn

Pan Fond Deglazing

Braising meat directly with onions allows natural moisture from vegetables to release browned proteins clinging to pot bottom, creating rich sauce.

Instructions

Step 1: Warm olive oil in a medium Dutch oven over medium-high heat until shimmering.
Step 2: Add beef cubes, sprinkle with ground allspice and half the salt, and brown for 6 minutes, stirring occasionally.

Step 3: Add chopped onion to the pot and cook alongside the beef until onions turn soft and golden brown, about 5 minutes.

Step 4: Stir in minced garlic, tomato paste, and ground coriander, cooking for 1 minute until fragrant.

Step 5: Add 2 cups of water, cover with a tight lid, reduce heat to low, and simmer for 20 minutes until beef is tender.

Step 6: Stir in chickpeas and chopped spinach, cooking uncovered for 5 minutes until spinach wilts down into sauce and chickpeas heat through.

Cooking tips

Chop fresh spinach coarsely so it retains texture and color in stew without turning smooth.
Cut beef into uniform small cubes so it cooks through quickly during stovetop braising.
Original home-cooking adaptation inspired by Egyptian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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