Prep 10 mins
Cook 25 mins
Not the same old beef stew. This one is made with ground beef and chickpeas instead of stew beef and potatoes.
- 170.09 g orzo pasta (about 1 cup)
- 425.24 g can chickpeas, drained and rinsed
- 14.79 ml olive oil
- 236.59 ml onion, chopped
- 2 garlic cloves, minced
- 4.92 ml ground cumin
- 2.46 ml dried oregano
- 1.23 ml cinnamon
- 2.46 ml salt
- 453.59 g ground beef
- 78.07 ml currants or 78.07 ml raisins
- 78.07 ml kalamata olive, cut in half
- 236.59 ml orange juice
- 236.59 ml red wine
- 2 (822.13 g) can diced tomatoes
- 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.
- In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
- Season with cumin, oregano, cinnamon, and salt.
- Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
- Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
- Stir in pasta and chickpeas.
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.