Chickpea And Beef Stew - cooking recipe

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)

Preparation

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.).
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.