Beef Kofta Stew with Creamy Hummus and Warm Flatbreads

Flavorful, spiced beef kofta simmered in a rich tomato and chickpea stew, paired with velvety smooth homemade hummus and soft, warm flatbreads for scooping.

• Prep: 50 min
• Cook: 1 hr 30 min
• Total: 2 hr 20 min
• Servings: 4
• Cuisine: Middle Eastern
• Difficulty: Hard
• Cost: $6.73/serving

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• savory
• classic
• stir-fry

Ingredients

• 1.5 pound ground beef (85% lean)
• 1.5 yellow onions (large, grated and medium, diced (for stew))
• 0.25 cup fresh parsley (chopped)
• 5 clove garlic (minced (for kofta) and minced (for stew))
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt ((for hummus))
• 0.25 teaspoon black pepper
• 2.5 tablespoon olive oil ((for cooking) and drizzle, for serving hummus)
• 1 tablespoon tomato paste
• 1 can crushed tomatoes (15 ounce)
• 2 can chickpea (15 ounce, rinsed, drained and 15 ounce, drained (for hummus))
• 2 cup beef broth
• 0.5 teaspoon ground allspice
• 0.5 cup tahini
• 0.25 cup lemon juice (fresh)
• 3 tablespoon water (cold)
• 1 pinch paprika (for serving hummus)
• 6 piece pita bread

Instructions

1. For the kofta: In a large bowl, combine the ground beef, grated yellow onion, 1/4 cup fresh parsley, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into about 12-16 small, oblong meatballs.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the kofta meatballs in batches on all sides until nicely colored, about 5-7 minutes per batch. Remove browned kofta and set aside.
3. Reduce heat to medium. Add the diced yellow onion to the pot and sauté until softened, about 5 minutes. Stir in 3 cloves minced garlic and tomato paste; cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, 1 can rinsed and drained chickpeas, and beef broth. Add ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the browned kofta to the stew.
5. Cover the pot, reduce heat to low, and simmer for 45-60 minutes, or until the kofta is cooked through and the flavors have melded. Stir occasionally.
6. While the stew simmers, prepare the hummus. In a food processor, combine 1 can drained chickpeas, tahini, 1/4 cup fresh lemon juice, 3 tablespoons cold water, and 1/2 teaspoon salt. Process until completely smooth and creamy, scraping down the sides as needed. If too thick, add a little more water, 1 tablespoon at a time, until desired consistency is reached.
7. Warm the pita bread in a dry skillet over medium heat for 30 seconds per side, or in a microwave for 15-20 seconds, or wrapped in foil in the oven during the last 10 minutes of cooking.
8. Serve the hearty beef kofta stew hot with a side of creamy hummus, drizzled with olive oil and sprinkled with paprika if desired. Serve with warm pita bread for dipping.

Notes

Ensure all ingredients for kofta are very cold to prevent them from breaking apart. For extra smooth hummus, remove the skins from the chickpeas before processing.

Nutrition (per serving)

• Calories: 1109
• Protein: 62.9 g
• Carbohydrates: 99.6 g
• Fat: 49.8 g
• Fiber: 18 g
• Sodium: 2615 mg
• Saturated Fat: 12.9 g
• Sugar: 18 g
• Cholesterol: 114 mg