Serves 4
110 min
Beef Tagine with Chickpeas, Dates, and Apricots
Recipe GLPRfa794b11d69b72
A warm, aromatic North African-inspired stew featuring tender beef simmered with chickpeas, dates, and apricots in a blend of warm spices including cinnamon, coriander, and cumin. This naturally dairy-free tagine is both savory and subtly sweet, finished with fresh cilantro for brightness.
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Ingredients
¾ teaspoon Ground coriander
½ teaspoon Ground cinnamon
½ teaspoon Ground cumin
½ teaspoon Sweet paprika
¼ teaspoon Ground ginger
1 pinch Red pepper flakes
1½ pounds Beef stew meat, cut into 1-inch cubes
2 tablespoons Olive oil
1 Small onion, finely chopped
15 ounces Canned chickpeas, drained and rinsed
14 ounces Canned diced tomatoes
1 cup Chicken stock
½ cup Medjool dates, pitted and quartered
½ cup Dried apricots, halved
¼ cup Fresh cilantro, chopped
Directions
In a small bowl, combine the ground coriander, cinnamon, cumin, sweet paprika, ground ginger, and red pepper flakes. Set the spice mixture aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, brown the beef stew meat on all sides, about 3-4 minutes per side. Transfer the browned meat to a plate.
Reduce heat to medium, add the chopped onion to the pot, and sauté until softened and fragrant, about 4-5 minutes. Stir in the reserved spice mixture and cook for 1 minute more to bloom the spices.
Return the browned beef to the pot along with the diced tomatoes and their juices, and the chicken stock. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover partially and cook for about 60-70 minutes, until the beef is tender when pierced with a fork.
Stir in the drained chickpeas, medjool dates, and dried apricots. Continue simmering for 15-20 minutes, allowing the flavors to meld and the dried fruit to soften.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro before serving.
