Beef & Chickpea Tagine
Sweet and savory, for the perfect balance of flavor
Beef & Chickpea Tagine
Category
Mains
Cuisine
Moroccan
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Our March Spice Of The Month, in partnership with Side Dish Schniper and Ranch Foods Direct is a great way to explore new flavors in the comfort of your own kitchen!
David Cook
Ingredients
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3 tablespoons oil or beef tallow, plus more for frying
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½ cup cilantro, chopped, plus more for garnish
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1 ½ - 2 T. Gather Tagine Spice (available at Ranch Foods Direct)
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4 cloves of garlic, minced
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2 teaspoons fresh ginger, minced
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1 ¼ # Ranch Foods Direct stew beef, chunked
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1 medium onion, coarsely chopped
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1 ½ T. tomato paste
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1-15oz can chickpeas, drained, rinsed
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½ cup green olives, halved
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½ cup dried apricots, chopped
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2 bay leaves
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More Tagine Spice – optional, to taste
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¼ cup pistachio, toasted & chopped
Directions
In a large bowl, mix together the 3 T. oil, cilantro, Tagine Spice, garlic and ginger. Toss with the chunked beef, add a touch of salt and pepper, and let sit for 30 minutes to 2 hours.
In a tagine, dutch oven, or large saute pan with a lid, heat 2 tablespoons of oil over medium heat. Place the seasoned beef in the pan and brown. When the beef has browned, add the onions and turn the heat down to medium low and cook until the onions are translucent.
Add the tomato paste and let caramelize slightly while stirring (about 1-2 minutes) but do not let burn.
Add the stock, chickpeas, olives, apricots, and bay leaves. Cover and cook over a low simmer until the beef is tender and the sauce reduces (about 35-45 minutes). If desired, add a little more Tagine Spice to the sauce as it is reducing for a bigger and bolder flavor! When the beef is tender, if the sauce needs to reduce a bit more, remove the lid and reduce until thickened. Garnish with chopped pistachios and cilantro. Serve over Couscous, Orzo, or Rice. Enjoy!