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Photo of Quick Beef Tagine by WW

Quick Beef Tagine

3
Points® value
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

Notes

Couscous makes a terrific side dish to this entrée.

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