Indian Spiced Beef with Chickpeas

Can you believe everything that’s been happening in New York this week? First we had an earthquake, and now we’re facing a hurricane! When I moved from Phoenix to the city, I knew my life would get more exciting, but not like this! It’s pretty insane, don’t you think? When the earthquake happened, I was at work, on the 20th floor of a building in Midtown Manhattan. It was scary, but it was over soon and everyone breathed a sigh of relief when it was reported that there wasn’t much damage in the area – we didn’t leave work early or anything because of it. I’m much more worried about Hurricane Irene. Kramer and I had plans to go to Sandy Hook in New Jersey this weekend to enjoy the beach before the end of summer, but that’s obviously not happening anymore! Now we’re stocking up on water, making sure we have flashlights and lots of batteries, and gathering up cardboard in case we need to put it on our windows if the winds get that bad. Still, I have my doubts about how strong the storm will end up being in our part of Brooklyn, but it’s better to be prepared anyway. To anyone else on the East coast – what are you doing to prepare for the storm? I hope everyone stays safe and dry this weekend!

Things have definitely been hectic lately, so I wanted to make something warm and comforting for dinner the other night. There’s something inherently calming about Indian spices, and while I know these flavors are rarely found together with beef, I allowed myself to go ahead and combine the two anyway. The curry paste is a key ingredient in the marinade – if you’ve never tried it before, go ahead and pick some up! You’ll end up using it in a variety of different recipes, I promise you. The scent is absolutely enchanting, and it goes well with just about any vegetable or protein. I used chickpeas because they are starchy, but not as much so, as say, a potato, but they added just the right amount of substance to make the dish whole. The fresh ginger and garlic will make your home smell absolutely wonderful, and the best part is that, if you’re only serving two people, as I usually do, you’ll have enough for leftovers for lunch or dinner the next day! Step outside of your comfort zone, grab some curry paste, and give this Indian Spiced Beef a try.

Indian Spiced Beef with Chickpeas
Your marinade ingredients.

Indian Spiced Beef with Chickpeas
Mince your garlic.

Indian Spiced Beef with Chickpeas
Mince your ginger.

Indian Spiced Beef with Chickpeas
And your shallots.

Indian Spiced Beef with Chickpeas
Combine with the rest of the marinade ingredients.

Indian Spiced Beef with Chickpeas
Pour the marinade over the thinly sliced beef and marinate for a minimum of 2 hours, or as long as overnight.

Indian Spiced Beef with Chickpeas
When ready to cook, heat 2 tablespoons of oil over medium-high heat and add in the beef, along with the marinade.

Indian Spiced Beef with Chickpeas
Add in the tomatoes and chickpeas, and cook for 5 minutes or so, until the meat is cooked through.

Indian Spiced Beef with Chickpeas
Serve over rice or with vegetables.

Indian Spiced Beef with Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ to 2 pounds beef, sliced very thinly
  • 2 shallots, minced well
  • 8 cloves of garlic, minced well
  • 1 1-inch piece of fresh ginger, minced well
  • 2 tablespoons curry paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive or vegetable oil, plus more for cooking
  • 2 teaspoons brown sugar
  • 1½ teaspoons Garam Masala
  • 1 14 ounce can of chickpeas, drained and rinsed
  • 1 14 ounce can of diced tomatoes, drained
  1. Slice your meat as thinly as possible and place in a large, sealable bag or container. Combine the minced shallots, garlic, ginger, curry paste, vinegar, oil, brown sugar, and Garam Masala, then pour over the beef. Marinate for at least 2 hours, or as long as overnight.
  2. When you are ready to cook, heat 2 tablespoons of vegetable oil in a large pan. Add in the beef, along with the marinade, the chickpeas, and the drained diced tomatoes. Cook over medium-high heat for 5 minutes or so, until the beef is just cooked and the chickpeas and tomatoes are heated through. Do not overcook or else the beef will become tough. Serve over rice or steamed vegetables.


10 Responses

  1. Alli says:

    I love Indian food and ever since I moved to a neighborhood without any good takeout nearby I’ve been craving it. Definitely bookmarking this recipe!

    And re: the hurricane — all of my friends made fun of me yesterday because I went home and grocery shopped and did my laundry because I’m convinced the city is being shut down this weekend. Best case scenario and nothing happens, at least I have extra bottled water and batteries and candles lying around…right?

    • Sydney says:

      @Alli: Absolutely – I have a bunch of that extra stuff now, too!

      @Maria: Thank you!

      @Aarthi: Thanks! I’d love to see yours!

      @Stacy: Thank you! We did our best, haha.

      @Jacqui: You can use lemon juice or another vinegar, if you like!

      @Ali: I hope you’re doing well today!

      @Allison: I think you’re pretty well stocked 😉

      @Anthony: We managed to fare alright! I was in a few earthquakes when I lived in California, but the one last week still scared me more than the hurricane!

  2. maria j garcia de victoria says:

    Oh my god! I swear I can smell the gorgeous taste of that dish!…. from Spain

  3. Aarthi says:

    Wow….This looks so yummy…I make this kind of dish with chicken but in a diffrent way…Anyway this looks delicous…Thankyou so much for the recipe…

  4. Stacey Evans says:

    I can’t wait to try this, hope you weather the storm!

  5. Jacqui says:

    This recipe looks amazing! I can’t wait to try it. Although is there anything you would recommend substituting the cider vinegar with? I can’t easily source it.

  6. Ali says:

    Yum!! I’ll be trying this as soon as I return to my kitchen from evacuation (and hopefully have a kitchen and electricity to return to). I live in the Norfolk area…. Good luck up there!

  7. allison says:

    This storm is crazy and I wish I bought better food supplies other than beer and PB and Jelly!

  8. Anthony says:

    Oh, this looks very tasty; I love Indian cuisine — in fact, in Indian food is about the only way I like garbonzo beans (chickpeas). This goes on the to-make list. :)

    Regarding the storm, while I gently mocked the East for the earthquake (here in California, we don’t even wake up unless it’s over 6.0) , I wouldn’t for a hurricane. Winds 75 mph and over are nothing to take lightly, nor is the sea surge along the coast. Fingers crossed you and Kramer kept dry and kept your power.

  9. Anthony says:

    @Sydney: Being in a tall building when a temblor hits can be scary, you’re right. They amplify even the small waves when they rock. Eek! Glad you both came through Irene okay. :)

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