Moroccan Beef Hot Pot

Served with couscous or rice, this dish is perfect for a healthy winter dinner for the family, or for two with leftovers for lunch the next day.

This recipe is low in saturated fat, low sodium and a good source of protein.

Ingredients

• 2 onions, diced
• 1 can tinned crushed or diced tomatoes
• 3 tbsp. olive oil
• 1 kg (2.2lbs.) chuck steak, diced
• 1 can chickpeas, drained and rinsed
• ½ tsp. chili paste
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground ginger
• 2 tsp. garlic powder
• 4 garlic cloves, crushed
• 1 tbsp. Smoked paprika
• 2 tsp. sweet paprika
• 6-8 dates chopped
• 2 cups water
• Salt & Pepper for seasoning
• 300g chopped pumpkin

Method

1. We used a slow cooker however you can use a pot on the stove then transfer to an oven proof dish.
2. Heat pan with ½ of the olive oil and in 2 batches brown the beef.  Take out and set aside.
3. Add the remaining olive oil, and sauté the onions for 10 mins until softened.  Add crushed garlic, chilli paste and all the spices and stir until aroma is released, around 30 sec.  Then add beef back to pot and stir until spices all have coated meat.
4. Now add water and tinned tomatoes, season with pepper and drained chickpeas and simmer on very low heat for 1.5-2 hours, (or place in oven on 150C).  Keep checking every 45 mins and give a stir.
5. After 1.5 hours add pumpkin and dates, taste sauce and if you need any extra seasoning or spices add a sprinkle more at this stage.
6. Simmer a further hour or until pumpkin has cooked.
7. Serve with couscous or rice.  Option to drizzle Greek yoghurt on top.