One-Pot Spiced Beef & Chickpea Stew with Roasted Red Peppers
A hearty, gluten-free beef and chickpea stew, infused with warm spices and the sweetness of roasted red peppers, all made quickly in your slow cooker. Perfect for a nourishing dinner when you're short on time.
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 15 oz can canned chickpeas, drained and rinsed
- 1 cup roasted red peppers, sliced
- 1 cup diced tomatoes (no salt added)
- 0.5 cup yellow onion, finely chopped
- 2 each garlic cloves, minced
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 cup beef broth (gluten-free)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
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Instructions
Set the slow-cooker to HIGH. Add olive oil, onion, and garlic. Cook uncovered for 3 minutes until fragrant.
⏱️ 3 minutesAdd beef cubes, cumin, coriander, paprika, salt, and black pepper. Stir to coat beef and cook for 3 minutes, uncovered.
⏱️ 3 minutesAdd chickpeas, roasted red peppers, diced tomatoes, and beef broth. Stir well, cover, and cook on HIGH for 10 minutes or until beef is just cooked through.
⏱️ 10 minutesTaste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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