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

Author

Cookinero 21 Oct 2022

18710

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

In this recipe, beef can be completely safely replaced with lamb - the result will be just as good.

How to cook Tagine with beef, chickpeas, red peppers, dried apricots and tomatoes

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.

Cooking time: 2 h

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

Where to Buy Ingredients

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