Slow-Cooker Moroccan Beef Chili

By á-12817

Fragrantly spiced beef with chickpeas and sweet potatoes make for a satisfying, protein-rich meal. Dried apricots add a punch of sweetness to balance the richness of this dish.

Ingredients

• 2 tbsp olive oil, divided
• 1 lb sirloin beef, trimmed of fat and cut into 1/4-in thick strips
• 3 cloves garlic, minced
• 1 yellow onion, coarsely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp fresh ground black pepper
• 1/4 tsp red pepper flakes
• 3 cups low sodium beef stock, divided
• 2 sweet potatoes, peeled and cut into 1.5 to 2-in chunks
• 1.5 cups jarred or boxed unsalted diced tomatoes with juices
• 1.25 cups dried chickpeas, soaked in water for 24 hours (Tip: If you don't have time to soak chickpeas for 24 hrs, boil them for 1 hr, until al dente, then drain and set aside.)
• 1/3 cup sliced dried unsweetened apricots
• Sea salt, to taste
• Zest of 1 lemon
• 1/4 lightly packed cup finely chopped fresh mint leaves (Note: Chop just before serving)

Preparation

Step 1

One: In a large nonstick skillet on medium, heat 1 tbsp oil. Add beef and cook until browned and cooked through, about 3 to 5 min. Transfer mixture to a 4- to 6-qt slow cooker.

Two: Return skillet to medium, and heat remaining 1 tbsp oil. Add garlic, onion, turmeric, cumin, cinnamon, black pepper and pepper flakes and cook, stirring constantly, for about 3 min. Add 1 cup stock and stir, scraping up browned bits in bottom of skillet with a spoon. Transfer to slow cooker.

Three: To slow cooker, stir in remaining 2 cups stock, potatoes, tomatoes, chickpeas and apricots; cover and cook on high for about 4 hours. Season with salt.

Four: Just before serving, combine zest and mint. Top chili with mint mixture.

Tip: For an added kick, harissa - a popular North African and Middle Eastern hot sauce - is the perfect condiment for this chili.