Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

Prunes, chickpeas and ginger combine their forces in to this crammed with hearty flavors slow cooked pot, a perfect combination for a jolt of much needed energy to help us sustain our daily actions.

Prunes for fiber, chickpeas for nutrient-rich energy, ginger as an antioxidant and a generous amount of fork tender bits of beef; this pot is a darling at my house on wintery Sunday family dinners, when warmth and restoring strength are very much a necessity.  Let’s put power back in to the right hands and the force of sustenance in to our family bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

Yum

Print Recipe

This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.

• CourseMain Dish, One Pot Dishes

Servings	Prep Time
8 people	20 minutes

Cook Time

2 1/2 hours

Servings Prep Time 8 people 20 minutes

Cook Time 2 1/2 hours

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot Yum Print Recipe This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about. CourseMain Dish, One Pot Dishes Servings Prep Time 8 people 20 minutes Cook Time 2 1/2 hours Servings Prep Time 8 people 20 minutes Cook Time 2 1/2 hours

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 medium celery stalks chopped
• 2 medium cloves garlic, minced
• 2 inches fresh ginger, peeled and grated
• 1 tsp ground cinnamon
• salt and pepper
• 1 pinch saffron threads
• 1 pound cubed lean beef lamb, chicken or pork would work well
• 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
• 1 large 28 oz can crushed tomatoes
• 4 cups chicken or beef stock
• 3/4 cup pitted prunes
• 1/2 cup diced eggplant
• 1/2 medium lemon, juiced
• 1/2 cup fresh cilantro leaves, chopped

Servings: people

Instructions

1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.

Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

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