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Moroccan-Spiced Beef Stew with Chickpeas and Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3/4 cup dried apricots, halved
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Heat a large skillet over medium-high heat and brown the beef stew meat in batches until all sides are seared. Transfer the meat to the slow cooker.
  • Add the diced onion, sliced carrots, and minced garlic to the slow cooker.
  • Stir in the drained chickpeas, halved dried apricots, beef broth, and diced tomatoes.
  • Sprinkle the cumin, cinnamon, paprika, ginger, salt, and black pepper over the ingredients and stir to combine.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender.
  • Taste and adjust salt and pepper if needed. Serve hot with chopped cilantro on top.

Notes

The dried apricots soften during cooking and release a mild sweetness that pairs well with the cumin and cinnamon. If the stew tastes too thick after cooking, stir in a splash of extra broth. Leftovers reheat nicely the next day and the flavors continue to meld in the fridge.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet