Tangy Beef and Chickpea Tagine

Name: Tangy Beef and Chickpea Tagine
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 1.25 pound ground beef (80/20 lean); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1.5 teaspoon ground cumin; 1.5 teaspoon smoked paprika; 1 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes; 1 can chickpeas (rinsed and drained); 1.5 cup beef broth; 2 tablespoon lemon juice; 1 cup couscous; 1 cup water or vegetable broth (boiling); 0.5 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); 0.25 red onion (thinly sliced)

A fragrant, hearty stew with seasoned ground beef, tender chickpeas, tomatoes, and warming Moroccan spices, served with fluffy couscous and a fresh herb salad.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Moroccan
Difficulty: Medium
Cost: $4.47/serving

Dietary

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

Ingredients

1.25 pound ground beef (80/20 lean)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1.5 teaspoon ground cumin
1.5 teaspoon smoked paprika
1 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
0.25 teaspoon cayenne pepper
1 can crushed tomatoes
1 can chickpeas (rinsed and drained)
1.5 cup beef broth
2 tablespoon lemon juice
1 cup couscous
1 cup water or vegetable broth (boiling)
0.5 cup fresh cilantro (chopped)
0.25 cup fresh parsley (chopped)
0.25 red onion (thinly sliced)

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up, until well browned, about 7-8 minutes. Drain any excess fat and set beef aside.
Reduce heat to medium. Add chopped yellow onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes. Add minced garlic, ground cumin, smoked paprika, ground turmeric, and ground cinnamon (and cayenne pepper, if using). Cook for 1 minute until fragrant.
Stir in the crushed tomatoes, chickpeas, beef broth, and the browned ground beef. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld and the sauce to thicken.
While the tagine simmers, prepare the couscous: Place 1 cup couscous in a heatproof bowl. Pour 1 cup boiling water or vegetable broth over it. Cover and let stand for 5 minutes, then fluff with a fork.
For the herb salad, gently toss 1/4 cup fresh cilantro, 1/4 cup fresh parsley, and 1/4 thinly sliced red onion. Dress with a drizzle of olive oil and a squeeze of lemon juice.
Remove the tagine from heat and stir in 2 tablespoons lemon juice and the remaining 1/4 cup fresh cilantro and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Serve the tangy beef and chickpea tagine hot with the fluffy couscous and fresh herb salad on the side.

Notes

This rich tagine is even better the next day as the flavors deepen. It freezes well too for future meals.

Nutrition (per serving)

Calories: 610
Protein: 37.2 g
Carbohydrates: 54.8 g
Fat: 28.5 g
Fiber: 12.3 g
Sodium: 880 mg
Saturated Fat: 9.5 g
Sugar: 12.1 g
Cholesterol: 78 mg