Moroccan spiced, slow-cooked beef with chickpeas and lentils

By Kate Taggart

Winter is on the way *sigh* Time to dust off the snuggie and start thinking about some tasty winter warmers to get you through the colder months ahead. This slow-cooked Moroccan spiced beef is high in fibre, rich in antioxidants, gluten free and packed with flavour. One pot cooking at its best!


700g diced beef (or lamb), trimmed of fat

1 brown onion, diced

2 cloves garlic, crushed

1 long red chilli, finely chopped

3cm piece of ginger, finely grated

2 teaspoons chermoula (a Moroccan spice blend)

1 tsp tumeric

1 tsp ground coriander

1 tsp ground cinnamon

1 stick cinnamon

800g tinned diced tomatoes (or 2 x 400g tins)

1 x 400g tin chickpeas, drained and rinsed

1 x 400g tin lentils, drained and rinsed

750ml salt-reduced vegie stock

Handful of fresh coriander, rinsed and roughly chopped

1 tsp honey

Freshly grated zest of 1 lemon

Olive oil


Heat a few lugs of oil in a large oven-proof pot, over high heat. Brown the beef (or lamb) in batches until lightly browned on all sides. Set aside. Reduce the heat to meduim and add the onion, garlic, ginger and chilli. Cook for 5 minutes, then add the spices and cook until fragrant. Return the beef (or lamb) to the pot and add the chickpeas, lentils, tomatoes, cinnamon stick and the stock. Bring to the boil then cover with oven-proof lid and place the pot in a moderate to high (180 degree celsius) oven for 2 to 3 hours. Check and stir every 45minutes. Cook until the meat is tender and the sauce has thickened. If the sauce becomes too dry while cooking, add more stock. Before serving, stir through the honey, lemon zest and fresh coriander, and season to your taste. Serve with quinoa or mashed sweet potato. Enjoy!


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