Beef and Chickpea Tagine

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds beef chuck, cubed
• •1 medium onion, diced
• •4 cloves garlic, minced
• •2 teaspoons ground cumin
• •1 teaspoon ground cinnamon
• •1 teaspoon paprika
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 cup beef broth (gluten-free)
• •1/2 cup dried apricots, chopped
• •1 can (14 ounces) diced tomatoes
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the beef cubes on all sides, about 5 minutes. Remove and set aside.
2. 2In the same pot, sauté onion until softened, about 3 minutes. Add garlic, cumin, cinnamon, and paprika, stirring for 1 minute until fragrant.
3. 3Return beef to the pot and add beef broth, diced tomatoes, chickpeas, and dried apricots.
4. 4Bring to a boil, then reduce heat to low and simmer covered for 50-60 minutes until beef is tender.
5. 5Season with salt and pepper to taste and serve hot with couscous or crusty bread.

💡 Slow cooker: brown the meat first, then cook LOW 6–7 hours, or HIGH 3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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