Moroccan Beef Tagine With Squash-Prunes-Chickpeas
Moroccan Beef Tagine With Squash-Prunes-Chickpeas is a dish that has a rich history dating back to the Berber tribes that inhabited Morocco.
Equipment
- Llarge Tagine pot or Dutch oven with lid
- Cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
- serving dishes
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/4 ground cayenne pepper
- can (15 ounces) chickpeas, drained and rinsed
- 2 cups peeled and cubed butternut squash
- 1 cup pitted prunes
- 1/2 cup chopped fresh parsley
- 1 tbs olive oil
- 2 cups chicken broth
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 8-10 minutes.
- Add the chopped onions and minced garlic to the pot and cook until the onions are translucent, about 5 minutes.
- Add the cumin, ginger, cinnamon, coriander, black pepper, and cayenne pepper to the pot and cook for an additional 2-3 minutes.
- Pour in the chicken broth, bring to a simmer, and then reduce heat to low. Cover and let simmer for 1 hour.
- Add the butternut squash, chickpeas, and prunes to the pot and stir to combine. Cover and let simmer for an additional 30 minutes, or until the squash is tender.
- Sprinkle with fresh parsley before serving.