The first time I saw this recipe was from a product pamphlet in a supermarket community board, I was curious to have it a try because of the unusual combination of ingredients (at least to me), I haven’t tried a Moroccan dish yet when I saw this recipe and it look like it’s easy to cook and prepare just sauté everything and place in the oven. The end result? It passed my taste test, another recipe in my book; it looks like it’s a nice dish to serve in winter specially when topped to smoking hot rice. Try it!
800 g gravy beef or stewing beef, cubed
2 big onions, cubed
1 garlic, minced
2 pcs medium sized carrots, cubed
1 can chickpeas
2 cups pumpkin soup
1 cup water
Moroccan spice blend (see below)
Ingredients (Moroccan spice blend)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
- Prepare a heavy pan and add oil, place beef and brown on all sides.
- Remove beef and sauté onion, garlic, carrots and Moroccan spice blend.
- Add water, pumpkin soup and beef, bring to a boil and simmer for 5 minutes.
- Place everything in an oven proof casserole and place in the oven at 160°C for about 1.5 hours, or until beef is tender.
- Remove from oven. Stir in chickpeas. Season with salt and pepper. Place back in the oven and continue for additional 30 minutes.
- Serve with rice.