Slow-Cooked Beef Cheeks and Chickpeas  — Jewish Food Society

Ingredients

• 6 tablespoons olive oil, divided
• 3 pounds beef cheeks, cubed
• 2 teaspoons plus 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 3 bay leaves
• 8 cups water
• 3 red bell peppers, sliced
• 10 garlic cloves, halved
• 3 dried sweet red peppers (optional)
• 2 teaspoons chili flakes
• 2 marrow bones (optional)
• 2 14-ounce cans chickpeas, drained
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 teaspoon turmeric
• 1 bunch fresh cilantro, coarsely chopped