Name: Beef Stew with Chickpeas and Pumpkin
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6-8 servings
Ingredients: 4 tbsp canola oil; 1 large onion, chopped; 1⅓ lb beef shoulder (chuck), cut into medium cubes; 2 carrots, cut into small cubes; 1 large tomato, diced; 5–6 tbsp tomato paste; 5 cloves garlic, crushed; 1 stick cinnamon; 1 tbsp sweet paprika; ½ tsp hot paprika; 1 tsp ground cumin; 1 tbsp chicken soup powder; salt and pepper, to taste; 4 cups water; 1 cup dried chickpeas, soaked overnight and drained (frozen or canned work too); 10½ oz pumpkin, cubed; 6 potatoes, cubed (or 8 small potatoes, peeled and left whole)

How I make it

Heat the oil in a wide pot and fry the onion until translucent.
Add the beef and fry, stirring, until it turns grayish.
Add the carrots and fry for about 3 minutes.
Add the tomato, tomato paste, garlic, cinnamon stick, spices and water and stir. Cover and cook for about 5 minutes.
Add the chickpeas and cook for about 20 minutes.
Add the pumpkin and potatoes and cook over low heat for about 30 minutes, until the vegetables are tender and the liquid thickens slightly.
Taste and adjust the seasoning.

Beef Stew with Chickpeas and Pumpkin Draft

What you need

How I make it