Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don’t have much else to worry about.
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Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don’t have much else to worry about.
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 2 1/2hours |
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Ingredients
- 1tbsp olive oil
- 1large yellow onion chopped
- 2medium celery stalks chopped
- 2medium cloves garlic, minced
- 2inches fresh ginger, peeled and grated
- 1tsp ground cinnamon
- salt and pepper
- 1pinch saffron threads
- 1pound cubed lean beeflamb, chicken or pork would work well
- 1cup canned chickpeas draineddried chickpeas could be used, but must be soaked overnight
- 1large 28 oz can crushed tomatoes
- 4cups chicken or beef stock
- 3/4cup pitted prunes
- 1/2cup diced eggplant
- 1/2medium lemon, juiced
- 1/2cup fresh cilantro leaves, chopped
Instructions
- Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
- Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
- Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
- Add the prunes and eggplants, cover and gently simmer for 1 hour.
- Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes
Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.