Best Steak With Garbanzo Beans Chickpeas Recipes

CHICKPEA AND BEEF STEW

Chickpea and Beef Stew image

This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!

Provided by TasteTester

Categories Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 lb beef, cut into 1/2-inch cubes
2 medium onions, chopped
1/2 cup cilantro, finely chopped
1/2-1 fresh hot pepper, finely chopped (such as jalapeno)
4 garlic cloves, minced
2 (19 ounce) cans chickpeas, undrained
4 medium tomatoes, diced (or a 15-oz. can diced tomatoes)
salt and pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon thyme
1 cup low sodium beef broth
1 cup water
1/4 cup green olives, pitted and chopped (with pimentos removed)
2 tablespoons lemon juice
dipping bread, cut into thick slices (optional)

Steps:

In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6

GRILLED STEAK WITH CHICKPEA SALAD AND CILANTRO PESTO

Grilled Steak With Chickpea Salad and Cilantro Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
2 cups loosely packed fresh cilantro (about 1 large bunch)
1 small clove garlic
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
2 15-ounce cans chickpeas, drained and rinsed
2 medium carrots, grated
2 scallions, thinly sliced

Steps:

Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes.
Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.
Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto.

Nutrition Facts : Calories 648, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 65 milligrams, Sodium 383 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 47 grams