| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Garlic |
6g |
9kcal |
| Cumin seed |
2.1g |
8kcal |
| Cinnamon ground |
0.65g |
2kcal |
| Paprika |
1.15g |
3kcal |
| Cayenne pepper |
0.45g |
1kcal |
| Tomato paste, without salt added |
32g |
26kcal |
| Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids |
396g |
550kcal |
| Coriander ground |
2.3g |
7kcal |
| Beef, raw, all grades, separable lean and fat, chuck for stew |
454g |
581kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
248g |
27kcal |
Recipe Instructions:
Ingredients:
• 1 lb beef stew meat, cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup beef broth
• 2 tbsp tomato paste
• Salt and pepper to taste
• Vegetable oil
Instructions:
1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add cubed beef stew meat and brown on all sides.
3. Add chopped onion and minced garlic. Cook until onion is softened.
4. Stir in ground cumin, ground coriander, paprika, cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
5. Add chickpeas, beef broth, and tomato paste. Stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and sauce is thickened.
7. Season with salt and pepper to taste.
8. Serve hot kamounia stew with couscous or crusty bread.
