Moroccan beef stew with chickpeas

    2 hours 5 minutes

    Chickpeas add low-fat protein to this dish. Dried apricots and raisins give it a sweetness that complements the warmth of the spices.

    80 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 500 g beef round steak, cut into 2.5 cm cubes
    • 1 medium onion, finely chopped
    • 4 cloves garlic, crushed
    • ½ teaspoon each ground ginger, cinnamon, nutmeg and turmeric
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup (70 g) chopped dried apricots
    • ¼ cup (40 g) sultanas or seeded raisins
    • 2 medium sweet potatoes, peeled and cut into 2.5 cm chunks
    • 3 cups (750 ml) salt-reduced chicken stock
    • 1 can (400 g) chickpeas, drained and rinsed
    • thinly sliced strips of spring onion
    • thin strips of orange peel

    Preparation:15min  ›  Cook:1hour50min  ›  Ready in:2hours5min 

    1. Heat oil in a large non-stick saucepan over medium-high heat. Cook beef in batches, browning meat on all sides, 3 to 4 minutes per batch. Transfer the meat to a plate as it browns. Add onion to saucepan. Cook until softened, about 5 minutes. Add a spoonful of water, if needed, to prevent sticking.
    2. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add the apricots, raisins, sweet potato, reserved beef and the stock. Cover and simmer until meat is very tender, about 1 hour 30 minutes.
    3. Stir in chickpeas. Heat through. Garnish with spring onion strips and orange peel.

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    Reviews in English (7)


    easy put in a pot and forget about sooo yummy and good for you  -  23 Jul 2010


    Great easy recipe. I served with cous cous and used cranberries instead of raisins.  -  18 Aug 2013


    Easy, delicious! I also added a can of no added salt diced tomatoes for added flavour and also assorted chopped vegetables near to end of cooking for added goodness. My son and husband loved it too!  -  02 Aug 2013