Moroccan-Style Beef & Chickpea Stew
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Moroccan-Style Beef & Chickpea Stew

Moroccan-Style Beef & Chickpea Stew

with Pearl Couscous & Cilantro

This quick 20-minute meal of cinnamon- and cumin-seasoned beef packed with tender chickpeas and caramelized tomato paste was inspired by the cuisine of North Africa. Serve this satisfying stew over springy, nutty pearl couscous, and finish with a sprinkle of cilantro just before serving for pops of color and herbaceous flavor.

Tags:
Protein Smart
Quick
Easy Prep
New
Allergens:
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

¼ ounce

Cilantro

2.5 ounce

Israeli Couscous

(Contains Wheat)

2 unit

Chicken Stock Concentrate

10 ounce

Ground Beef

1 teaspoon

Cumin

1 tablespoon

Fry Seasoning

1 teaspoon

Cinnamon

1 unit

Tomato Paste

1 unit

Chickpeas

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories840 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber7 g
Protein40 g
Cholesterol100 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Peel and mince garlic. Roughly chop cilantro.

Cook Couscous
2

• Bring couscous, half the garlic, half the stock concentrates, and 3⁄4 cup water (11⁄2 cups for 4 servings) to a boil in a small pot over medium-high heat. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Make Stew
3

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, cumin, Fry Seasoning, half the cinnamon (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until mostly browned, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato paste and remaining garlic. Cook, stirring, until tomato paste is slightly darkened and beef is cooked through, 1-2 minutes more. • Add chickpeas and their liquid, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4). Cook, stirring occasionally, until stew has slightly thickened, 2-3 minutes.

Serve
4

• Divide couscous and stew between shallow bowls in separate sections. Garnish with cilantro and serve. TIP: If you have a lemon on hand, cut into wedges and serve on the side for added brightness and acidity.

Ground Beef is fully cooked when internal temperature reaches 160°.