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Beef and Chickpea Tajine

Beef and Chickpea Tajine

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.  

I’ve never really enjoyed red meat, aside from a great steak now and then but the doctor also told me one of the best ways to get a big boost of iron was to eat liver or red meat.  I’ll let you guess which one I picked.  

Unfortunately I’ve never really recovered from this. It’s at a point now where I can tell when I’m in need of some more iron to give me a boost. I still don’t love the taste of red meat so I’ve found some ways to eat it and still enjoy what I’m eating.

Chickpeas are one of my favorite vegetables – they’re so versatile and also have a lot of protein. In this dish they go together really well. (You can also make a similar chickpea tajine that is vegetarian)

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

 
Directions (for pressure cooker)

  • 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 adding 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 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 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.

 Directions (for Dutch Oven)

  • In the bottom of a dutch oven 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 adding 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 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 leftover to eat the dish with.
  • Serve the tajine with a loaf of crusty bread.

Looking for More Tajine Recipes?

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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.