Quick Beef Tagine
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This Moroccan dish usually takes hours of slow cooking but we sped things up by using lean ground beef. It has a wonderful balance of sweet and heat.
Ingredients
Olive oil cooking spray
3 spray(s)
Eggplant
1 small, diced (2 1/4 cup)
Onion
1 medium, chopped
Carrots
2 medium, diced
Uncooked 93% lean ground beef
10 oz
Garlic
2 clove(s), large, finely chopped
Ground cumin
1½ tsp(s)
Ground cinnamon
½ tsp(s)
Canned diced tomatoes
15 oz
Canned drained chickpeas
1 cup(s), rinsed and drained
Fat-free reduced sodium chicken broth
½ cup(s)
Dried apricot halves
8 half/halves, sliced
Table salt
1 tsp(s)
Cilantro
⅓ cup(s), chopped
Lemon
1 wedge(s), cut into 4 wedges
Instructions
1
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add eggplant, onion and carrots; cook, stirring occasionally, until vegetables soften slightly and are light golden, 7 minutes.
2
Add beef to skillet; cook until browned, breaking up clumps with a wooden spoon, 2 minutes. Stir in garlic, cumin and cinnamon; cook until fragrant, stirring, 30 seconds.
3
Stir in tomatoes, chickpeas, broth, apricots and salt; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, for vegetables to become tender and for flavors to develop, 10 minutes. Remove from heat; stir in cilantro and serve with lemon wedges.
4
Serving size: 1 1/2 cups
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