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.
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
1poundcubed lean beeflamb, chicken or pork would work well
1cupcanned chickpeas draineddried chickpeas could be used, but must be soaked overnight
1large 28 ozcan crushed tomatoes
4cupschicken or beef stock
3/4cuppitted prunes
1/2cupdiced eggplant
1/2mediumlemon, juiced
1/2cupfresh 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.
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
1poundcubed lean beeflamb, chicken or pork would work well
1cupcanned chickpeas draineddried chickpeas could be used, but must be soaked overnight
1large 28 ozcan crushed tomatoes
4cupschicken or beef stock
3/4cuppitted prunes
1/2cupdiced eggplant
1/2mediumlemon, juiced
1/2cupfresh 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.