Iraqi Spiced Beef and Chickpea Stew — Beef Marag Laham
Iraqi everyday beef stew with potato, tomato, and chickpeas in a baharat-cumin broth, served over basmati rice with a fresh parsley-lemon finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g beef chuck dry, rub with 0.25 tsp salt. Dice 200g onion and 240g potato into 2cm cubes. Mince 8 garlic cloves. Dice 300g tomato. Chop 20g parsley. Combine parsley, 1 minced garlic clove, and 10ml lemon juice in a bowl. Rinse 140g basmati rice until water runs clear.
Sear
Heat 30ml olive oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Add beef, sear 5–6 minutes turning every 90 seconds until deeply browned. Transfer to a plate.
Saute
Lower heat to medium. Add onion and potato, cook 5–6 minutes until onion softens and potato edges colour. Stir in spices and remaining garlic, toast 30 seconds. Add tomato paste, cook 1 minute, then diced tomato and 0.25 tsp salt, simmer 3–4 minutes until softened.
Simmer 1
While the stew base cooks, bring 300ml hot water and 0.5 tsp salt to a simmer in a small saucepan. Stir in rinsed rice, cover tightly, cook on lowest heat 14–15 minutes until liquid is absorbed. Fluff off heat.
Simmer 2
Return beef to stew, pour in 400ml hot water and 0.5 tsp salt, bring to gentle simmer, cover, cook on low 12–15 minutes until beef yields when pressed and potato is tender. Add 200g chickpeas, simmer uncovered 4–5 minutes until heated through and broth thickens to stew consistency.
Plate
Spoon rice onto bowls, ladle marag generously over, scatter herb finish on top, and serve lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.