Soups & Stews Meat & Game

Moroccan-Inspired Beef and Chickpea Stew

A warming North African-style stew with tender beef mince, hearty chickpeas, sweet dried apricots, and aromatic harissa spice. Simple, satisfying, and full of flavour.

By Ricky Robinson Updated November 25, 2025

This beef and chickpea stew takes its cue from Moroccan flavours without being fussy about it. The rose harissa brings a gentle warmth and a floral edge that works well with the sweetness from the dried apricots. You can adjust the harissa to suit your taste, starting with less if you are not keen on too much heat.

The combination of sweet apricots and aromatic harissa gives this stew a lovely balance of warmth and natural sweetness that makes it comforting without being heavy.

Using beef mince instead of chunks of stewing beef means this comes together quickly, which is handy for a weeknight. The vegetables add texture and bulk, and the chickpeas make it filling without needing much else on the side. It is the sort of stew that feels substantial but does not take all evening to cook.

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Moroccan-Inspired Beef and Chickpea Stew

The spices go into the pan early so they have time to bloom in the oil before the vegetables and stock are added. This brings out their flavour properly rather than leaving them tasting raw or dusty. Once everything is simmering together, the ingredients have a chance to soften and the sauce thickens up nicely.

The flaked almonds and fresh parsley at the end add a bit of crunch and brightness, which lifts the whole dish. You can serve this with couscous if you want something light, rice if you prefer it heartier, or just some warm flatbread for dipping into the sauce. It serves four people easily, and any leftovers will keep well in the fridge for a few days. The stew actually tastes better the next day once the flavours have had time to settle.

Moroccan-Inspired Beef and Chickpea Stew

Apricots Beef Chickpeas
Total Time 50 min
Servings 4 servings
Calories 420 cal
Protein 32g

Ingredients

Equipment Needed

  • Large Pan
  • Knife
  • Wooden Spoon
  • Chopping Board

Instructions

  1. 1
    Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
  2. 2
    Add the beef mince and cook until browned, breaking it up with a spoon, about 5-7 minutes.
  3. 3
    Stir in the cumin, harissa paste and tomato purée. Cook for 1-2 minutes until fragrant.
  4. 4
    Add the carrot, courgette, red pepper, chickpeas and dried apricots. Mix well to combine.
  5. 5
    Pour in the beef stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
  6. 6
    Taste and adjust seasoning with salt and black pepper.
  7. 7
    Sprinkle over the flaked almonds and chopped parsley. Serve hot with couscous, rice or warm flatbread.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, adding a splash of water or stock if the sauce has thickened too much. This stew also freezes well for up to 3 months.

Serving Suggestions

Serve with fluffy couscous, steamed rice, or warm flatbread. A dollop of natural yogurt on top helps cool the harissa heat and adds a creamy contrast to the rich stew.

Moroccan-Inspired Beef and Chickpea Stew

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