Moroccan Spiced Beef and Sweet Potato Tagine

Name: Moroccan Spiced Beef and Sweet Potato Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 0.5 pound ground beef (90/10 lean); 1 yellow onion (medium, chopped); 2 clove garlic clove (minced); 1 tablespoon olive oil; 1 sweet potato (peeled and cut into 1-inch cubes); 1 can diced tomatoes (undrained); 1 can chickpeas (rinsed and drained); 1 cup vegetable broth; 1 tablespoon curry powder; 1 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.25 teaspoon ground ginger; 1 cinnamon stick (small); 0.25 cup fresh parsley (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

A fragrant and warming one-pot stew featuring tender ground beef, sweet potatoes, and chickpeas, rich with a blend of aromatic Moroccan spices and fresh parsley.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $6.35/serving

Dietary

Dairy-Free
Soy-Free
Nut-Free
Gluten-Free
High-Fiber
High-Protein

Ingredients

0.5 pound ground beef (90/10 lean)
1 yellow onion (medium, chopped)
2 clove garlic clove (minced)
1 tablespoon olive oil
1 sweet potato (peeled and cut into 1-inch cubes)
1 can diced tomatoes (undrained)
1 can chickpeas (rinsed and drained)
1 cup vegetable broth
1 tablespoon curry powder
1 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.25 teaspoon ground ginger
1 cinnamon stick (small)
0.25 cup fresh parsley (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped yellow onion and cook for 3-4 minutes until softened.
Add the ground beef to the pot and break it apart with a spoon. Cook for 5-7 minutes until browned, then drain any excess fat. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the curry powder, ground cumin, turmeric powder, ground ginger, and cinnamon stick. Cook for 1 minute, stirring constantly, until the spices are aromatic.
Add the diced sweet potato, diced tomatoes (undrained), chickpeas (rinsed and drained), and vegetable broth to the pot. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the sweet potato is tender.
Remove the cinnamon stick. Season the tagine with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Ladle the Moroccan Spiced Beef and Sweet Potato Tagine into bowls and garnish with chopped fresh parsley before serving.

Notes

This tagine tastes even better the next day as the flavors meld. It stores well in the refrigerator for 2-3 days and reheats beautifully on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 480
Protein: 34.5 g
Carbohydrates: 48 g
Fat: 19.5 g
Fiber: 12 g
Sodium: 850 mg
Saturated Fat: 7 g
Sugar: 10 g
Cholesterol: 75 mg