Imagine a beef and veggie stove-top made chilli, with a hint of sweet spices (the cinnamon and garam masala). That’s exactly what this Moroccan Beef and Eggplant Tagine is all about.
This recipe yields a lot of food! I recommend a side of quartered pita or naan bread.
Moroccan Beef and Eggplant Tagine
Print RecipeIngredients
- 1 pound of ground beef
- 1/2 teaspoon of olive oil
- 1 medium eggplant, cut into 1-inch cubes
- 2 yellow squash, cut into quarters
- 4 garlic cloves, pressed
- 1 teaspoon of garam masala
- 1/2 teaspoon of cinnamon
- 1 tablespoon of ground ginger
- 14 1/2 ounces of diced tomatoes (with basil and oregano)
- 3/4 cup of pitted black olives, halved
- 15 ounces of chickpeas, rinsed
- 1/8 teaspoon of salt
- 3 tablespoons of hot sauce
Instructions
- Cook the beef (or turkey) on medium-high heat, breaking it up as if making tacos, until no longer pink. Strain and set aside in a bowl.
- Heat oil in the same pan, add eggplant and cook for about 5 minutes.
- Add squash, garlic, garam masala, cinnamon and ginger. Give it a stir and cook for a minute, or until spices are fragrant.
- Add diced tomatoes, olives, chickpeas, salt and beef that was set aside.
- Cover and let simmer for 10 minutes.
- Serve along aside quinoa, with a sprinkle of walnuts, couscous or brown rice (optional).
