Quick Beef Tagine
- Total Time
- 0:45
- Prep
- 0:20
- Cook
- 0:25
- 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.
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cooking spray2 spray(s)
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uncooked eggplant(s)1 small, diced (6 oz; 2 ¼ c)
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uncooked onion(s)1 medium, chopped
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uncooked carrot(s)2 medium, diced
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uncooked 93% lean ground beef8 oz
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garlic clove(s)2 large clove(s), finely chopped
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ground cumin1 ½ tsp
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ground cinnamon½ tsp
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canned diced tomatoes14 ½ oz, undrained
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chickpeas1 cup(s), rinsed and drained
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fat-free reduced sodium chicken broth½ cup(s)
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dried apricot halves8 halves, sliced
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table salt1 tsp, (or to taste)
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cilantro⅓ cup(s), chopped
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lemon(s)½ medium, cut into 4 wedges
- 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.
- 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.
- 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.
- Serving size: 1 1/2 cups