Photo of Quick beef tagine by WW

Quick beef tagine

4
3
3
Smartpoints value per serving
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 and is chockfull of eggplant, onion, carrots, garlic, diced tomatoes, and chickpeas. It's spiced with ground cumin and cinnamon, while dried apricot halves bring in that touch of sweetness. Top it off with some fresh cilantro and lemon juice for a bright, citrusy, and colorful note. The best part is it all comes together in just one skillet and takes only 45 minutes to prepare. Grains such as couscous, brown rice, or basmati rice makes for a terrific side dish to this entrée.

Ingredients

cooking spray

2 spray(s)

uncooked eggplant(s)

1 small, diced (6 oz; 2 ¼ c)

uncooked onion(s)

1 medium, chopped

uncooked carrot(s)

2 medium, diced

uncooked 93% lean ground beef

8 oz

garlic clove(s)

2 large clove(s), finely chopped

ground cumin

1½ tsp

ground cinnamon

½ tsp

canned diced tomatoes

14½ oz, undrained

chickpeas

1 cup(s), rinsed and drained

fat-free reduced sodium chicken broth

½ cup(s)

dried apricot halves

8 halves, sliced

table salt

1 tsp, (or to taste)

cilantro

cup(s), chopped

lemon(s)

½ medium, 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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