Moroccan Beef Tagine with Pumpkin and Chickpeas

Moroccan Beef Tagine with Pumpkin and Chickpeas

PREP TIME

20 minutes

COOK TIME

80 minutes

SERVES

4-6 people

Ingredients

  • 1tbsp The Spice People Moroccan Ras el Hanout
  • 500g beef – chuck steak or lamb – cubed
  • 1 beef stock cube
  • 400g tin of chickpeas
  • 2 fresh tomatoes, chopped
  • 300g pumpkin, skin removed and cut into rough chunks
  • 1 small onion, chopped
  • 50g pitted prunes
  • 1 zucchini, chopped into 2 cm pieces
  • 1tbsp olive oil
  • 3/4 cup of stock – beef/chicken/vegetable
  • 1/2 cup fresh coriander leaves including stems chopped finely
  • salt to season
  • 1 slice of preserved lemon chopped or zest of 1 lemon

The love this recipe

I love a classic tagine, but this cheats version is much easier and just as delicious. Instead of using a traditional clay tagine, I just use a heavy-based pot and cook it low and slow.

Using beef, pumpkin, and chickpeas spiced with our Moroccan Ras el Hanout and fragranced with fresh herbs and preserved lemons, this Moroccan delight is so easy to make.

Serve with fluffy couscous, extra fresh herbs, and maybe a squeeze of fresh lemon, and enjoy!

Directions

  1. Place a heavy-based pot on med heat, add 1tbspn olive oil, followed by your onion, and sauté for 5 mins. Add in your Moroccan spice and sauté for 2 mins, then add the chuck steak and brown on all sides.
  2. Add the stock, fresh tomatoes, and prunes. Bring to the boil and simmer for 1 hr or until meat is tender. Add the pumpkin pieces and chickpeas, and bring to the boil again, then turn down to a simmer and cook a further 10 mins.
  3. Finally, add the zucchini and coriander to the pot and continue to simmer for 5 mins. In another saucepan, bring 1.5 cups of water to the boil and add 1 cup of couscous, a dash of olive oil, and allow to simmer for 5 mins. Strain the couscous and serve. Top the couscous with the beef and pumpkin and sprinkle a little preserved lemon on top.

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