Spicy Beef, Pumpkin and Chickpea Tajine

Tania class at Trupp Cooking School

There is a perfect dish to brighten up your winter evenings. This Tajine is spicy, warm, mildly sweet and nourishing ! It takes only 40 minutes to prepare and it will impress your family and friends.

Give it a try and for more inspiration visit Trupp Cooking School and learn the tips and trick plus collect loved recipes developed by internationally renown chef.

Preparation Time: 20 minutes
Completion Time: 40 minutes
Makes: 4 serves

400 grams of chuck beef steak
600 grams peeled pumpkin (same volume or amount as potatoes)
2 red capsicums
1 onion peeled
2 garlic cloves, peeled
2 chillies
1 pinch of saffron
2 tablespoon of grated ginger
1 pickled lemon
1 tablespoon of cumin powder
3 pinch of cinnamon or cinnamon stick
1 tablespoon of turmeric powder
12 dried apricots (optional)
400ml of vegetable stock (use water as replacement)
4 tablespoons of ghee, use coconut oil or butter as replacement
1 bunch of fresh coriander
2 cups of cooked chickpeas
Salt and pepper

Cut the beef steak into thin slices

Cut pumpkin into 4 – 5 cm cubes

Remove the core of the capsicum and cut them into 3 – 4 mm thick stripes.

Chop the onions, garlic, chilies, and pickled lemon finely.

Cut the apricots into quarters

In a pot melt the ghee.

Add the onions, garlic, chilies, and lemon.

Cook on a medium to hot heat until the beef softens and vegetable develop a golden color.

Add the chickpeas, pumpkin, capsicum, apricots, all the spices and water and bring to boil.

Cook on a low heat for 25 – 30 minutes (by this time pumpkin should start to mash up).

Meanwhile wash the coriander and chop including the stalks.

Season the stew and just before you serve carefully stir the coriander through it.

No Comments

Sorry, the comment form is closed at this time.