Imagine a beef and veggie stove-top made chili, with a hint of sweet spices (the cinnamon and garam masala). That’s exactly what this Moroccan Beef & Tagine is all about.
This recipe yields a lot of food! Plenty for at least 6 or 8 – and for Hubs and I, that meant eating this for an entire week!
I recommend a side of quartered pita or naan bread. Yum, yum, yum!
- 1 pound ground beef (as lean as you can buy it; or try ground turkey)
- 1/2 teaspoon olive oil
- 1 medium eggplant, peeled and cut into 1″ cubes
- 2 yellow squash, cut into quarters
- 4 garlic cloves, pressed
- 1 teaspoon garam masala (McCormick sells this – find it here)
- 1/2 teaspoon cinnamon
- 1 tablespoon ground ginger
- 14.5 ounces (1 can) diced tomatoes with basil & oregano
- 3/4 cup pitted black olives, halved
- 15 ounces (1 can) chickpeas, rinsed
- 1/8 teaspoon salt
- 3 tablespoons hot sauce
- Cook the beef (or turkey) on medium-high heat, breaking it up as if you were making tacos, until no longer pink. Strain and set aside in a bowl.
- Heat oil in same pan, then add eggplant and cook for about 5 minutes.
- Add squash, garlic, garam masala, cinnamon and ginger. Stir and cook for about 1 minute, or until spices are fragrant.
- Add diced tomatoes, olives, chickpeas, salt and beef that was set aside.
- Cover and let simmer for 10 minutes.
- Serve along aside quinoa, with a sprinkle of walnuts, couscous or brown rice (optional).
- Optional: Serve with quinoa (I love the one from Trader Joe’s!), mixed with walnuts