Moroccan Beef Tagine with Pumpkin and Chickpeas
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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!
Spices used in this recipe
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Moroccan Ras el Hanout – Med
Product Description
Moroccan Ras el Hanout translates in Arabic to “top of the shop”, implying the spices used are the best the seller has to offer. Our mixture has 14 different herbs and spices delicately balancing the sweet and savoury flavours to give it a complex and well-rounded flavour without being overly spicy.
$3.45
Method
Place a heavy-based pot on med heat, add 1tbspn olive oil, followed by your onion, and saute for 5 mins.
Add in your Moroccan spice and saute for 2 mins, then add the chuck steak and brown on all sides.
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 1o mins.
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.
