Nothing screams Tunisia like this spicy beef pasta. With chickpeas and potatoes, it is also one of the most carb-loaded (i.e. amazing) of the Tunisian pastas. You can pretty much use any cut of meat, bone-in or boneless!
Cut up your chuck roast into 3-4 inch cubes and add to a bowl with the paprika, salt, and black pepper. Toss and rub well then set aside for 15 minutes so that the meat can marinate a bit.
In a pot, pour in the extra virgin olive oil and add the marinated beef chunks followed by the tomato paste, minced garlic, harissa paste, turmeric, and bay leaves. With the heat on medium, stir and sauté everything until the beef chunks get a nice color. This should take about 5 minutes.
Add 5 cups of hot water, stir well and bring to a boil.
Once it begins boiling, turn the heat down to low, cover the pot and allow 45 minutes of slow cooking.In the meantime, thoroughly wash, peel, and cut the potato into 4 slices.
After 45 minutes, add the potato slices and allow 20 minutes of cooking time, or until you can easily run a spoon through. Have a pot filled with salted water heated up for the pasta.
Slice the anaheim peppers lengthwise and sprinkle in some salt.
When the potato is done, add the chickpeas, then the anaheim peppers. Cook for 5 more min then turn the heat off. The sauce is ready.
Cook the pasta then combine with the sauce as it is still hot.
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