Moroccan Spiced Beef and Chickpea Stew with Ras el Hanout
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Ingredients
- 700 g beef chuck, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tsp ras el hanout
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 500 ml beef stock
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 508 kcal
- Protein
- 45.3 g
- Carbohydrate
- 22.5 g
- of which sugars
- 5.9 g
- Fat
- 24.7 g
- of which saturates
- 7.2 g
- Fibre
- 8 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the beef chuck in batches, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic and ras el hanout and cook for 1 minute.
- 3
Return the beef to the pan with the chopped tomatoes and beef stock. Cover and simmer for 50 minutes, until the beef is tender.
- 4
Stir in the chickpeas and cook uncovered for a further 10 minutes.
- 5
Scatter with the fresh coriander and serve hot.
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