Moroccan Beef stew with chickpeas

Moroccan Beef stew with chickpeas

I have been so busy with work lately, that I needed a  recipe that calls for a one-pot- wonder. Enter Moroccan Beef stew with chickpeas recipe. Literally, you throw everything in your crock-pot and a few hours, while you do your errands or work around the house, you have food ready in a few hours and your house smells great with the dish cooking. Pretty much most of the ingredients called for this recipe are pantry ready, {I usually stock my vegetable tray in the fridge with potatoes, carrots or any vegetables I need or want to experiment- they usually last for at least 2 weeks, potatoes maybe longer}. I stock my pantry with  canned beans of any kind- red, white, kidney, chickpeas or mixed.  These are so handy, and any canned  tomato sauce, paste, crushed, or minced variety. Also, the weather has dipped to -40 this week and this recipe is one that calls for cocooning at home! 

Ingredients:

Beef {cubed}

1-2 carrots chopped

2 peeled potatoes cubed

1 onion sliced

crushed garlic

salt and pepper

1 can diced or crushed tomatoes

1 cup raisins

1 can drained chickpeas {or whatever beans you have in your pantry}

dried oregano and basil

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. tumeric {optional, if you don't have it}

Throw all your ingredients, except your chickpeas to your crock-pot on low or high and let it cook away for couple hours {about 5-6 hours}. When the meat is cooked through and fork tender, pour your drained chickpeas and let it simmer for another half-an hour or so. Serve and enjoy!

Diced, cubed, and mixed all your vegetables and place everything in your crock-pot and leave it alone. Easy peasy as that.

The house smells so great while this dish was simmering.

The chickpeas added is a low-fat protein that sure is great for the body! Bonus!

After 5-6 hours, this dish looks like this.

Moroccan Beef Stew with chickpeas, I love this dish! Comfort food when its too cold outside and you don't want to cook. Easy to prepare and yummy!