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Quick Beef Tagine

3
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

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

⅓ 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

Notes

Couscous makes a terrific side dish to this entrée.

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