Beef Tagine with Chickpeas, Dates, and Apricots

Name: Beef Tagine with Chickpeas, Dates, and Apricots
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
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

Recipe GLPRfa794b11d69b72

Main Course

110 min

535 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

This tagine delivers authentic North African flavors at a reasonable cost—beef, chickpeas, dried fruit, and spices from any major Charlotte chain run under $12 per serving. The 110-minute timer is honest for true braising depth, though the hands-on work is light enough for a weeknight. The real caveat is that fresh cilantro requires a deliberate stop at Harris Teeter or Kroger if your Food Lion or Walmart produce section doesn't stock it reliably, and dried fruit prices vary enough that a Walmart bulk aisle visit might save a dollar or two. It reheats beautifully, making it an excellent make-ahead dinner for families wanting something beyond the standard chicken-and-rice rotation.