Beef and Chickpea Tajine

 

After I had my youngest son I became very anemic.  I was tired all the time and I felt like every little ounce of energy I had was being sapped out of my system.  I chalked this up to having a 3 year old and a newborn but a post-partum visit revealed that my iron levels were very low.  I’ve never really enjoyed red meat, aside from a great steak now and then but the doctor also told me one of the best ways to get a big boost of iron was to eat liver or red meat.  I’ll let you guess which one I picked.  K is now 4 1/2 and I still struggle with my iron levels.  It’s at a point now where I can tell when I’m in need of some more iron to give me a boost.  This was a really long-winded way of sharing with you a beef recipe that I really DO enjoy.

 

Ingredients

 

  • 1/2 lb beef (or lamb) bone in preferably
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 1/2 tsp black pepper
  • 2 tbsp (chopped finely) Italian parsley
  • 1 tbsp crushed garlic
  • 1 can of chickpeas (you can use dry – make sure to soak at least 24 hours before using)
  • 1/2 preserved lemon
  • enough water to cover meat
  • Crusty bread to eat with

 
Directions (for pressure cooker)

  • In the bottom of a 4qt pressure cooker add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.
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  • After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you will want to add them at this point too)
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  • Cover the pressure cooker and cook about 45 minutes.  Remove from heat and release steam.  Check on the tenderness of the meat.  It should be falling apart.
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  • Add the chickpeas and place pressure cook back onto a burner with the cover off.  The final step is to reduce the liquid remaining and cook through the chickpeas.
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  • The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
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  • Serve the tajine with a loaf of crusty bread.

 
Directions (for Dutch Oven)

  • In the bottom of a dutch oven add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.
  • After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you want to add them at this point as well)
  • Cover and cook about 1h and 30 minutes checking the tenderness of the meat in the final 30 minutes of cooking.  It should be falling apart.
  • Add the chickpeas and continue cooking with the cover off.  This final step is to reduce the liquid remaining and cook through the chickpeas.
  • The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
  • Serve the tajine with a loaf of crusty bread.

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