MOROCCAN BEEF and CHICK PEA STEW

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MOROCCAN BEEF & CHICKPEA STEW

INGREDIENTS

2 teaspoons olive oil
1lb ground beef
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 1/2 cups cubed peeled (peeling optional) Yukon gold potato, about 1 large
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 cups vegetable broth
Cooked rice (optional)

DIRECTIONS

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot and garlic to pan. Cook 6 minutes or until tender. While doing this, cook ground beef in a separate pan and set aside when done.
2. Stir in potato and next 7 ingredients (through broth) into the onion, carrot & garlic mixture. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
3. Mash chickpea & potato mixture (optional) until you reach desired thickness. Add cooked ground beef and mix until combined.
4. Serve as is or over cooked rice.