Iraqi Qeema (Stew Of Chickpeas And Diced Meat)

Name: Iraqi Qeema (Stew Of Chickpeas And Diced Meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 lb boneless lamb, trimmed; 2 medium onions, coarsely chopped; 3 garlic cloves, finely chopped; 1 teaspoon turmeric; 1 1/2 cups split chickpeas; 3 tablespoons tomato paste (one 6-oz can ); 4 cups hot water; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1 teaspoon cumin; 1/2 teaspoon ginger; 1/4 teaspoon chili; 1/2 teaspoon ground coriander; 1 tablespoon lime juice; 1 teaspoon honey; 3/4 cup dried prune, halved

Servings: persons

2 tablespoons oil
1 lb boneless lamb, trimmed
2 medium onions, coarsely chopped
3 garlic cloves, finely chopped
1 teaspoon turmeric
1 1/2 cups split chickpeas
3 tablespoons tomato paste (one 6-oz can )
4 cups hot water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon chili
1/2 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon honey
3/4 cup dried prune, halved

1
Dice lamb into 1/4-inch cubes.
2
In a medium heavy pot saute meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
3
Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
4
Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
5
Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
6
This stew is particularly delicious with white rice and fresh radish and radish leaves.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons oil, 1 lb boneless lamb, trimmed, 2 medium onions, coarsely chopped, 3 garlic cloves, finely chopped, and more.

Yes, Iraqi Qeema (Stew Of Chickpeas And Diced Meat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!