Moroccan Beef and Chickpeas Stew in Slow Cooker for Mothers Day
Get your slow cooker ready and try this nutrient packed immunity busting meal.
The meal provides plenty of Iron in a form that our body can absorb best. Iron is an important nutrient for developing brain of the unborn baby and active toddlers. It is also high in Zinc, an important trace mineral essential for growth, robust immune system and healthy appetite. This Moroccan delight is also dairy and gluten free and diabetes friendly.
700g diced beef
2 cans (400g/can) diced tomatoes in tomato juice
1can (400g) chickpeas in brine, rinsed well
1 red capsicum, diced
2 carrots, med size, peeled and sliced
1cup of sliced white button mushrooms
2tb olive oil
1 brown onion, finely diced
3-4 cloves of garlic, crashed
1/4 tsp chopped fresh chilli pepper
1tsp coriander, powder
1tsp cumin, powder
2tsp Moroccan spice
10 basil leaves, fresh, finely chopped
1 tsp red paprika, powder
1tsp vegeta (or other stock powder)
6 bay leaves
1cup of water
Preheat oil in a frying pan and sautee onion and garlic until they become translucent. Add spices, and herbs stirring well. Sautee the mixture on moderate heat to avoid burning. Add carrot and capsicum to the pan and cook for couple of minutes before adding beef. Next add beef and brown well by turning it frequently. When beef colour has changed transfer the pan content into a slow cooker. Add all remaining ingredients into the crock pot and set to cook at high for five hours or to low heat for 8hours. Occasionally stir the meal and add water as liquid reduces in volume.