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