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.
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)
In a small bowl, mix coriander, cumin, turmeric, salt, and cinnamon.
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).
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.
Add 1/2 cup tomato sauce and paste.
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:
Protein: 36 g
Sodium: 600 mg