Tagine with beef, chickpeas, red peppers, dried apricots and tomatoes

Ingredients

• 700 g beef pulp (it is better to take inexpensive parts for a long stew), cut into pieces about 3-4 cm
• half a glass of chickpeas, it is better to soak overnight in plenty of cold water with the addition of 1/2 tsp. soda.
• a handful of dried apricots, rinsed
• 1/2 sweet pepper (any color)
• a few cherry tomatoes
• a pinch of saffron threads, pour 2/3 cup boiling water
• 1 st. l. seasonings Raz el Hanout (you can cook it yourself, I give the composition in the "Council")
• salt
• olive oil for frying

Cooking

Step 1

Sprinkle Raz el Hanout, salt evenly on a cutting board and coat the meat pieces well in this mixture.

Step 2

Heat a large skillet over high heat with olive oil. Quickly fry the meat on both sides, until browned (to seal it).

Step 3

Drain the water from the chickpeas and place them in a tagine. Add a teaspoon of olive oil. Lay the meat on top. Fill with saffron solution. Add dried apricots and cook over medium heat for about an hour with the lid closed.

Step 4

Then add bell peppers and halved tomatoes. Close the lid and cook for another hour over medium-low heat. Sprinkle parsley or cilantro on top, if desired.