Moroccan Beef & Chickpea Stew

Fragrant spices highlight the hearty beef & the filling chickpeas & carrots in this savory Moroccan beef & chickpea stew.

Combine the spices in a small bowl. Reserve half of the spice mixture & coat the beef

Then, melt butter in a dutch oven & cook the onions for about 10 minutes.

Stir in the tomato paste, Marmite, Better than Bouillon, & the reserved spice mixture. Cook for 1 minute.

Add the water & bring the pot to a boil over high heat, then nestle the beef & garlic into the pot, cut-side down. Cover & simmer for 1 hour.

Add the carrots & continue cooking for another 30 minutes.

Stir in the chickpeas & spinach.

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