SPICED BEEF, CHICKPEA & DATE STEW

This Moroccan-inspired aromatic and spicy stew has notes of caramel from the fresh dates. Serve with rice or couscous, yoghurt and fresh herbs. This recipe is from my new cookbook The Hungry Cook and unfortunately missed the tin of chickpeas in the ingredients list, this is the updated version with the correction.

Serves 5-6

INGREDIENTS

3 tablespoons olive oil
650 g (1 lb 7 oz) chuck steak, cut into 3 cm (1¼ in) chunks
1 brown onion, cut into wedges
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon mixed spice
¼ teaspoon chilli flakes
¼ teaspoon ground cloves
4 cloves garlic, thinly sliced
1 red capsicum, core removed and cut into 3 cm (1¼ in) chunks
2 medium carrots, cut into 3 cm (1¼ in) chunks
400 g (14 oz) can finely chopped tomatoes
500 ml (17 fl oz) beef stock
½ teaspoon table salt
¼ teaspoon cracked pepper
5 fresh dates, stone removed and quartered
1 cinnamon quill
400g can chickpeas, drained

To Serve
¼ cup roughly chopped fresh mint
¼ cup roughly chopped fresh parsley
2–3 cups cooked jasmine rice
1½ cups plain unsweetened Yoghurt 

METHOD

Heat the oven to 160ºC (315°F) regular bake or 140ºC (275°F)
fan-bake.

Heat the olive oil in a large casserole dish over a medium-high heat. Add the beef and brown on each side. Remove from the pan, place on a plate and set aside.

Reduce the heat slightly and add the onion to the pan. Fry until just beginning to brown then add the spices and fry for a further 2 minutes.

Add the garlic, capsicum and carrots and fry for 2 minutes. If the pan is a little dry and the spices are sticking, add a few tablespoons of water to loosen.

Add the tomatoes, stock, salt and pepper and bring to a simmer. Add the beef and any juices, dates and cinnamon quill and stir to combine.

Put lid on top and place in the oven for 3–3½ hours or until the beef is tender. Remove the cinnamon quill.

Drain and rinse the chickpeas then add to the dish. Cover and cook for a further 30 minutes or until the chickpeas are tender.

In a small bowl, mix together the fresh herbs. Serve the stew with rice, yoghurt and chopped herbs.