Tuesday, December 27, 2011

TAGINE WITH CHICKPEAS AND APRICOTS

Oh my goodness. This was awesome! It was hearty and interesting. Sublime. It was a great main dish, and looked very elegant atop the cilantro cous cous.

Ingredients:
3 bags Gardein beef tips
¾ cup dried chickpeas
5 tsp. garlic, minced
1 cinnamon stick
2 Tbs. olive oil
1 large onion, chopped
1 ½ tsp. coriander
¾ tsp. cumin
½ tsp. crushed red pepper flakes, ground
1 ¼ tsp. ground cinnamon
1 tsp. paprika
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground turmeric
2 tsp. fresh ginger, chopped
14 oz. diced tomatoes, with juices
2 ½ cups No-Chicken stock
½ cup dried apricots, cut into slivers
2 Tbs. fresh cilantro
Cilantro cous cous (recipe to follow)

Directions:
Place chickpeas in a medium saucepan and cover with water and soak overnight. Drain and replace with fresh water and cover by the same amount. Add garlic and cinnamon stick. Bring to boil, then reduce to low and simmer for 45 minutes. Drain. Meanwhile, heat oil in large frying pan over high heat. Cook beef tips until browned on all sides and remove. Add onion, salt and pepper to pan and reduce heat to medium. Sauté until golden, about 5 minutes. Add garlic, all the spices and ginger. Stir for 1 minutes. Add tomatoes and beef tips. Bring to a boil. Add stock. Return to a boil, reduce heat to low, partially cover, and simmer for 1 hour 30 minutes, stirring occasionally. Stir in chickpeas and apricots and cook for an additional 10 minutes. Serve over cilantro cous cous and top with fresh cilantro.


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