Moroccan Beef and Chickpea Stew

Stephania Mitsides

Blogger

Preparation Time:

30 min

Cooking Time:

30 min

Portion(s):

4 servings

Category:Rice & Pulses | With Meat & Poultry

Made with

Large Chickpeas

Vegetable Bouillon

Vegetable Bouillon Powder

Tomato Paste 70g

Fine Bulgur Wheat 500g

Ingredients

For the spice mixture:

1 Tbsp cinnamon
2 tsp cumin
2 tsp sweet paprika
½ tsp ground coriander
½ tsp ground ginger
1 tsp Mitsides Vegetable Powder

For the stew:

500g ground beef
2 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
1 garlic clove, minced
1 cup Mitsides Large Chickpeas, cooked
2 cubes Mitsides Vegetable Bouillon, dissolved in 2 cups boiling water
1 pack Mitsides Tomato Paste (70g)
A handful of raisins
A handful of coriander, chopped
1 Tbsp Mitsides Vegetable Powder
1 Tbsp olive oil
1 cup Mitsides Fine Bulgur
2 cups boiling water

Method

Prepare the spice mixture by mixing all ingredients in a small bowl.

In a large bowl add the bulgur, boiling water, the 1 Tbs of olive oil and vegetable powder. Mix and set aside.

In a large pan with a lid, add the 2 Tbs of olive oil and once hot add the meat. Add 1 tsp of the spice mixture, salt and pepper. Brown the meat for about 10 minutes. Then remove from the pan and set aside.

In the same pan add the carrots and onion and cook until soft. Add the garlic and saute for 1 minute until fragrant. Add the tomato paste and the rest of the spice mixture. Mix very well and cook for 1-2 minutes.

Pour in the broth and scrape off any bits stuck on the pan. Turn to low heat and add the chickpeas, raisins and ground beef. Cover and cook for at least 30 minutes, stirring occasionally.

Once almost all liquids have been absorbed, add the coriander and mix. Serve in bowls on top of the bulgur.