Tunisian Chickpea And Beef Stew

• 1/4 cup olive oil
• 1 lb stewing beef, cut into 1/2-inch cubes
• 2 medium onions, chopped
• 4 garlic cloves, crushed
• 1/2 cup finely chopped cilantro leaf
• 1 fresh hot pepper, of your choice finely chopped
• 38 ounces canned chick-peas, undrained
• 4 medium tomatoes, diced
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon thyme
• 2 cups low sodium chicken broth (or 1 cup water and 1 cup broth) or 2 cups beef broth (or 1 cup water and 1 cup broth)
• salt, if desired
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons lemon juice

1. In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
2. Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
3. Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.

olive oil, stewing beef, onions, garlic, cilantro leaf, hot pepper, chickpeas, tomatoes, pepper, cumin, thyme, chicken broth, salt, green olives, lemon juice

Taken from www.food.com/recipe/tunisian-chickpea-and-beef-stew-380093 (may not work)