Kosher Beef And Black-Eyed Pea Stew Recipe

About this recipe

A hearty and flavorful kosher dinner option featuring tender ground beef, black-eyed peas, and a medley of spices. Perfect for a comforting evening meal.

Ingredients

• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 100 g Premium Green Chilli
• 250 g Mirchi Powder (Bedagi)
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pc (52 g) On1Y Paprika Powder
• 2 ltr Figaro Extra Light Olive Oil
• 400 g Zehrat Safa Tomato Paste, 4
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 400G Chtoura Foods Boiled Chickpeas In Brine

Instructions

1. 1. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add 1 minced garlic clove and cook, stirring often, for 2 to 3 minutes until fragrant.
2. 2. In the same Dutch oven, add 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of ground red pepper. Cook the spices in the hot oil over medium heat, stirring constantly, for 2 to 3 minutes until fragrant.
3. 3. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly to combine.
4. 4. Add 1 diced tomato, 1 can (about 400 g) of chickpeas (drained and rinsed), 1 diced green chile, 2 teaspoons of salt, and 1 teaspoon of pepper. Stir well.
5. 5. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning if necessary. Serve hot with your choice of toppings, such as chopped fresh herbs or a dollop of sour cream.