Spanish · intermediate
Spanish Moorish Spiced Beef And Chickpea Braise
A warm and hearty Andalusian skillet braise featuring tender halal beef, protein-packed chickpeas, and fragrant cumin and coriander.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat.
- 02
Season beef cubes with salt and pepper, then sear in a single layer until deep brown on all sides, about 7 minutes, before removing to a plate.
- 03
Add diced onion and minced garlic to the pot, sauteing over medium heat until onions are soft and translucent, about 4 minutes. atmospheric
- 04
Stir in ground cumin, sweet smoked paprika, and ground coriander, cooking for 1 minute until spices are fragrant.
- 05
Return seared beef to the pot, add drained chickpeas, and pour in the halal beef broth, bringing liquid to a gentle boil.
- 06
Turn heat to low, cover pot tightly with a lid, and simmer gently for 25 minutes until beef is tender and broth turns rich.
A LITTLE KITCHEN KNOW-HOW
Moruno spice blooming
An Andalusian method of quickly frying warm ground spices like cumin and coriander in fat to draw out fat-soluble aromatic oils before adding liquids.
Notes from the kitchen
- Browning the beef cubes thoroughly creates a deep base flavor for the braising sauce.
- Rinse canned chickpeas under cold water before adding to remove excess starch.
- Original home-cooking adaptation inspired by Spanish; 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.