One of my clients asked for a healthy dish with MORE flavour! This recipe will do it! I easily adapted this from Looney Spoons online by adding beef. I’d like to think that chick peas are enough protein for my husband and sons, alas…they are not. Easily made vegetarian though by leaving out the beef.
Moroccan Beef & Chick Pea Stew
Ingredients
- 1 pound stewing beef
- 1 tsp olive oil
- 1 small onion, chopped
- 2 ribs celery, diced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 cup chicken or beef stock
- 1 14 oz tin stewed tomatoes
- 1 tsp curry powder
- 1 tsp cumin
- 1/2 tsp coriander
- salt & pepper to taste
- 1/3 cup raisins
- 1/3 cup almond or peanut butter
- 1 small yam, diced
- handful of cilantro, chopped
Instructions
-
Place stewing beef, beef stock and salt and pepper in crock pot on low for 3 hours or until tender.
-
At the 3 hour mark, drizzle some olive oil in a pan. Sauté over med-high heat, the onion, celery, bell pepper and garlic until softened, 3-4 min.
-
Add all spices to the onion and celery mixture (cumin, curry, coriander, lemon juice, ginger). Add tomatoes and their juices. Transfer all of that goodness over to the beef in the crockpot.
-
Add sweet potato, peanut butter, raisins and chicken stock. Stir and cook for an additional hour or until potatoes are cooked though but not mushy.
-
At the end, stir in cilantro or garnish on top.
