Beef & Chickpea Tagine

A slow-cooked, aromatic Moroccan stew featuring tender beef, chickpeas, sweet dried fruits, and warm spices, served with fluffy whole wheat couscous.

• Prep: 20 min
• Cook: 2 hr 30 min
• Total: 2 hr 50 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $7.01/serving

Dietary

• High-Fiber
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• one-pot
• savory

Ingredients

• 1 tablespoon olive oil
• 1.5 pound beef chuck roast (cut into 1-inch cubes)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground ginger
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 can diced tomatoes (undrained)
• 2 cup beef broth
• 1 can chickpeas (rinsed and drained)
• 0.5 cup dried prunes (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup whole wheat couscous
• 1.5 cup hot water or vegetable broth
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Preheat oven to 325°F (160°C). Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chuck roast with salt and black pepper.
2. Sear beef in batches until browned on all sides. Remove beef and set aside. Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Add minced garlic, ground cumin, ground coriander, ground ginger, turmeric powder, and cayenne pepper (if using), cooking for 1 minute until fragrant.
3. Return beef to the pot. Stir in diced tomatoes, beef broth, rinsed and drained chickpeas, and chopped dried prunes or apricots. Bring to a gentle simmer.
4. Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5-3 hours, or until beef is very tender. Alternatively, simmer gently on the stovetop over low heat for 2.5-3 hours, stirring occasionally.
5. About 10 minutes before serving, prepare the whole wheat couscous: In a medium heatproof bowl, combine couscous with 1 1/2 cups hot water or vegetable broth. Cover and let stand for 5-7 minutes, then fluff with a fork.
6. Serve the hearty beef and chickpea tagine over fluffy couscous, garnished with fresh cilantro if desired.

Notes

For even richer flavor, let the tagine rest for 30 minutes off the heat before serving. It also tastes great the next day!

Nutrition (per serving)

• Calories: 680
• Protein: 58.2 g
• Carbohydrates: 54.3 g
• Fat: 25.1 g
• Fiber: 13.6 g
• Sodium: 890 mg
• Saturated Fat: 9.2 g
• Sugar: 12.8 g
• Cholesterol: 150 mg