After I had my middle son I became very anemic. I was tired all the time and I felt like every little ounce of energy I had was being sapped out of my system. I chalked this up to having a 3-year-old and a newborn but a post-partum visit revealed that my iron levels were very low. But this beef and chickpea tagine was one way to get a lot of iron and protein easily.
Chickpeas are one of my favorite vegetables – they’re so versatile and also have a lot of protein. In this tajine recipe they go together really well. (You can also make a similar chickpea tajine that is vegetarian)
Should I Use Dry or Canned Chickpeas in this Tagine?
I have tried making this with both options and honestly, I don’t find it makes a huge difference. Purists will say that you should use dry, soaked chickpeas but if you don’t have the time, canned chickpeas really won’t make a huge difference.
On this same note, people ask if the chickpeas should be peeled. Again, this is a personal preference. I think that it does look and taste a bit better with the skins removed but this is a time-consuming task that won’t make a massive difference in the final dish.
Can You Use Other Meat in this Tagine?
Yes! This recipe uses beef but you could use sheep or mutton as a very easy substitute for this. Some people also make this with chicken. I think if you plan to do that you may want to scale back the cumin and pepper a little so that it’s not overwhelming.
What Can You Serve with Beef and Chickpea Tagine?
In Morocco, this is eaten by scooping it up with khobz bread. However, this might not be the preferred option if you’re not used to eating this way. In that case, you could serve this with rice on the side. Some Moroccan salads that pair well with this tagine include;
- Tomato and Onion Salad
- Moroccan Eggplant Za’alook
- Green Salad with Preserved Lemon Dressing
- Mediterranean Fennel and Orange Salad
Moroccan Beef and Chickpea Tagine
This Moroccan tajine is made with simple ingredients plus a lot of flavor from Moroccan spices.
Ingredients
- 1/2 lb beef (or lamb) bone in preferably
- 1 tbsp olive oil
- 2 tsp cumin
- 1/2 tsp black pepper
- 2 tbsp (chopped finely) Italian parsley
- 1 tbsp crushed garlic
- 1 can of chickpeas (you can use dry – make sure to soak at least 24 hours before using)
- 1/2 preserved lemon
- enough water to cover meat
- Crusty bread to eat with
Instructions
Pressure Cooker Instruction
- In the bottom of a 4qt pressure cooker add olive oil, garlic, cumin, and pepper, and turn heat to medium.
- Next place in the pieces of meat and brown on all sides. If it seems too hot add a little bit of water so that the spices do not burn.
- After browning add enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you will want to add them at this point too).
- Cover the pressure cooker and cook for about 45 minutes. Remove from heat and release steam. Check on the tenderness of the meat. It should be falling apart.
- Add the chickpeas and place the pressure cook back onto a burner with the cover off. The final step is to reduce the liquid remaining and cook through the chickpeas.
- The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
- Serve the tajine with a loaf of crusty bread.
Instructions for Dutch Oven
- In the bottom of a dutch oven add olive oil, garlic, cumin, and pepper, and turn the heat to medium.
- Next place in the pieces of meat and brown on all sides. If it seems too hot add a little bit of water so that the spices do not burn.
- After browning add enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you want to add them at this point as well)
- Cover and cook for about 1h and 30 minutes checking the tenderness of the meat in the final 30 minutes of cooking. It should be falling apart.
- Add the chickpeas and continue cooking with the cover off. This final step is to reduce the liquid remaining and cook through the chickpeas.
- The final consistency should be thicker than a soup but thinner than a stew with enough sauce left over to eat the dish with.
- Serve the tajine with a loaf of crusty bread.
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More Beef Tagine Ideas to Try
Moroccan Beef Tagine with Apricots
Rema Pattee
Sunday 18th of April 2021
What would be the time to cook this in a instant pot? Does it turn out just as good in instant pot? Thank you
Amanda Mouttaki
Thursday 29th of April 2021
If you're using soaked and dry chickpeas I would probably use the meat setting for the weight of the meat you are using and the chickpeas will turn out. I would also decrease the liquid by about half - just enough to cover the meat and then once cooked use the saute function to reduce the liquid as needed.
Iman
Tuesday 18th of June 2019
do i cook in pressure cooker on medium for 45 minutes or increase/decrease temperature? Thanks
Amanda Mouttaki
Monday 24th of June 2019
Once the pressure cooker is going, I keep the temperature on low to medium.
Michelle
Tuesday 9th of May 2017
45 minutes seems like a long time to pressure cook something - do you do this with the vent open or closed on the Instant Pot?
Amanda Mouttaki
Tuesday 9th of May 2017
These are chickpeas that are dry, not pre-cooked so they do need enough time to get soft. Vent closed.
Katrina
Monday 30th of May 2011
What is a preserved lemon? And is it possible to create this deliciousness in a regular, cheap apartment-style oven?
Sigh. How I miss Moroccan food! Thanks for the recipe! :)
marocmama
Monday 30th of May 2011
Preserved lemons are lemons cured in salt for about a month - used tons in Moroccan cooking. I'll be making them soon (almost out) and adding them here. You can totally make this on your stovetop, and in the oven too. The second directions are for a regular stovetop. To cook IN the oven I'll play around and email you a how to.