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

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 2 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cumin, cinnamon, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
  • Add the chickpeas and chopped dried apricots. Stir to combine, then reduce the heat to low.
  • Cover and simmer for 20 minutes, stirring once or twice, until the apricots soften and the stew thickens slightly.
  • Remove from heat and stir in the chopped cilantro just before serving.

Notes

Chop the apricots into small pieces so they distribute evenly and do not overpower any single bite. If the stew thickens too much on the second day, add a splash of broth when reheating. Serve over couscous or with warm flatbread to soak up the tomato broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Can Opener