The lovely guys and girls at ctbites just published my yummy winter recipe for Beef, Prunes & Chickpeas pot on their beautiful new redesigned blog. Thank you!
Prunes, chickpeas and ginger combine forces in this hearty slow-cooked dinner that’s crammed full of flavor. It’s the perfect dish when a jolt of much-needed energy to sustain our daily actions is needed.
This pot is a darling at my house come winter during Sunday family dinners when warmth and restoration are very much a necessity. Prunes for fiber, chickpeas for nutrient-rich energy, ginger as antioxidant and a generous amount of sigh-inducingly tender beef.
Let’s put power back in the right hands and the force of sustenance in our family’s bellies.
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.
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 2 1/2 hours |
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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.
|
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
- 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.
- 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.
- Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
- Add the prunes and eggplants, cover and gently simmer for 1 hour.
- 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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