Moroccan Style Beef Stew

threeovens's Note:

Not the same old beef stew. This one is made with ground beef and chickpeas instead of stew beef and potatoes.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 6.0

• 6 ounces orzo pasta (about 1 cup)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 lb ground beef
• 1/3 cup currants or 1/3 cup raisins
• 1/3 cup kalamata olive, cut in half
• 1 cup orange juice
• 1 cup red wine
• 2 (14 1/2 ounce) cans diced tomatoes

Directions:

1. Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander.
2. In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
3. Season with cumin, oregano, cinnamon, and salt.
4. Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
5. Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
6. Stir in pasta and chickpeas.

Reviews

[luvinlif2k]

This was a tasty and sweet stew. I didn't have currants or raisins so I chopped up some prunes; I also used a small can of chopped black olives for the kalamata. Instead of orzo, I served this with low-carb macaroni. Fabulous dish though a bit sweeter than I am accustomed to. NO ONE noticed the presence of the prunes or olives (both no-nos with rest of family). That pushed my rating up to 5 stars.