Moroccan Cheek and Chickpeas

I've been dying to make cheek for the holidays. But finding cheek in Montreal is like finding gold, you just never find!

So when I did manage to get 2 of them, you have no idea the level of joy I felt!

Here is a very traditional way of serving cheek with chickpeas. If I manage to get more, I'll experiment again 😅

• 1 onion, finely minced

• 3 tbsp oil

• 1/4 cup wine

• 2 cans chickpeas, drained and washed

• 4-5 cloves of garlic

• 1 can diced tomatoes, not drained

• 1 tbsp paprika

• 2 tsp turmeric

• 1 tsp cumin

• 2 tsp kosher salt

• 1/2 cup cilantro, chopped

• 2 beef cheeks

• 1/2 cup water or stock

DIRECTIONS:

1. Heat your instant pot on the saute mode. Add oil. Fry onion until brown. Add wine and let it get absorbed by the onions.

2. Add chickpeas, garlic, diced tomato can, and saute for a few minutes.

3. Add spices and cilantro and mix them in. Add cheek meat inside the sauce with about 1/2 cup of extra water or stock.

4. Close instant pot and set on high pressure for 55 minutes. Naturally release pressure.

Note: For non instant pot use, follow all the steps on a medium high heat, then simmer the meat covered for about 2-3 hours, or until the meat separates with no effort.

Enjoy,

Guila