Moroccan Chickpea Pasta with Beef Stew

Votes: 1

How to Make - Chickpea Pasta with Moroccan Beef Stew

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 640, total fat 37 G., saturated fats 10 G., proteins 35 G., carbohydrates 48 G., fiber 11 G., cholesterol 81 mg, sodium 450 mg, sugar 15 G.

Treat yourself and your loved ones to a quick and easy Moroccan-style dish. Boiled chickpea pasta shells are mixed with a ground beef ragout. Raisins, ras el hanout, fresh mint, and cilantro imbue the stew with a magical oriental bouquet of flavors and aromas, combining sweetness, spice, and a hint of piquancy. In addition to being easy to prepare and delicious, this dish is also packed with healthy proteins. This is all thanks to the chickpea pasta, which tastes and textures almost identical to traditional wheat shells, but contains significantly fewer carbohydrates.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stew

220 g small chickpea shell pasta, such as Banza (about 2.5 cups)
2 tbsp olive oil + extra for drizzling
450 g of ground beef
3 cloves garlic, thinly sliced
1 small onion, finely chopped
1 red bell pepper, finely chopped
1/4 cup golden raisins
3 tablespoons tomato paste
1 tsp. ras el hanout (Moroccan seasoning)
0.5 cup fresh cilantro, coarsely chopped
0.5 cup fresh mint, coarsely chopped

Ras el Hanout dry spice mix

1 cinnamon stick 2 pieces of galangal
1 tbsp. ground ginger
8 allspice berries
8 white or green cardamom seeds
1 teaspoon of anise
1 teaspoon freshly grated nutmeg
1 teaspoon lavender
2 small pieces of orris root
5 dried rose buds
4 whole cloves
6 turmeric fruits
A pinch of mace
1/2 tsp ground cayenne pepper
Grind all ingredients

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, ground beef, sweet pepper, tomato paste, raisin, mint

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Set aside 1 cup of the water and discard the rest.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, garlic, onion, and bell pepper and cook, breaking up the ground beef with a wooden spoon, until darkened and the vegetables begin to brown, 8 to 10 minutes. Add the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt, and a few freshly ground black pepper; cook until the oil turns red, about 1 minute.

Add the pasta to the skillet, reduce the heat to medium, and cook, stirring, until the pasta is coated with the sauce, 1-2 minutes. Stir in 0.5 cups of the pasta cooking water; if the sauce is too dry, add more water. Season with salt and pepper to taste, and add the cilantro and mint. Divide the pasta among bowls.

You can cook Italian-style stew.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick lunches / Dinner / Main courses / Cereals, legumes / Meat / Food Network - recipes / African cuisine / Moroccan cuisine

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