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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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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! 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) |
Directions:
1. 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.).
2. 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.
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