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Moroccan Spiced Beef & Chickpea Apricot Stew



Double this sweet and perfectly spiced recipe and freeze in 2 cup containers. Save for an easy microwaveable homemade dinner when your schedule gets super hectic.


Makes 4 servings.


Ingredients:

  • 2 large onion, chopped

  • 3-4 cloves garlic, minced

  • 1 lb beef (may sub with 2 cups cooked lentils for vegan version)

  • 2 tsp fresh ginger, minced (3/4 tsp ground)

  • 1 ½ tsp coriander

  • 1 Tbsp cumin

  • ½ Tbsp turmeric

  • 1 tsp salt

  • 1 ½ tsp cinnamon

  • ½ cup dried apricots, chopped

  • ½ cup dates (noor or medjool), chopped

  • ½ cup canned tomato

  • 1 Tbsp tomato paste

  • 1 can chickpeas, drained

  • 1.5 cups bone broth (store bought or homemade)

Directions:

  1. In a small bowl, mix coriander, cumin, turmeric, salt, and cinnamon.

  2. Add chopped onion and garlic to a medium sized saute pan on high heat with a splash of broth. Mix every 30 seconds or so for about 5 minutes until onions caramelize (keep adding broth so onions don’t burn).

  3. Add in raw beef followed by spices and fresh ginger. Once beef is almost fully cooked (~5-7 mins) add about 1/4 cup broth. Stir every few minutes.

  4. Add 1/2 cup tomato sauce and paste.

  5. Add dates and apricots and chickpeas. Add remaining broth. Taste add more salt if needed. Let simmer without lid for about 15-30 minutes.

Serving Suggestions (add a carb and veggie to make it more filling):

  • Basmati rice + cauliflower rice

  • Bulgur + sauteed spinach

  • Grilled bread + roasted cumin spiced cauliflower

  • White purple sweet potato & roasted kabocha squash



Nutrition per serving:

  • Calories: 520

  • Protein: 36 g

  • Sodium: 600 mg





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Registered Dietitian & Sports Nutritionist