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Moroccan Beef Tagine With Squash-Prunes-Chickpeas

Moroccan Beef Tagine With Squash-Prunes-Chickpeas

5 from 1 vote
Moroccan Beef Tagine With Squash-Prunes-Chickpeas is a dish that has a rich history dating back to the Berber tribes that inhabited Morocco.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: Moroccan
Calories: 397
Ingredients Equipment Method Notes

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

Equipment

  • Llarge Tagine pot or Dutch oven with lid
  • Cutting board
  • knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • serving dishes

Method
 

  1. 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.
  2. Add the chopped onions and minced garlic to the pot and cook until the onions are translucent, about 5 minutes.
  3. Add the cumin, ginger, cinnamon, coriander, black pepper, and cayenne pepper to the pot and cook for an additional 2-3 minutes.
  4. Pour in the chicken broth, bring to a simmer, and then reduce heat to low. Cover and let simmer for 1 hour.
  5. 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.
  6. Sprinkle with fresh parsley before serving.

Notes

Tips and Tricks

 
Use a food processor to chop the onions and garlic for faster preparation.
Use pre-cut butternut squash to save time.
Prepare the dish a day in advance for the flavors to meld together and intensify.