Tajine with Beef and Chickpeas
(3 votes)
(3 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef (from the shoulder)
- 2 onions
- 2 garlic cloves
- 1 can chickpeas (280 grams)
- 2 Tbsps olive oil
- 1 tsp Ras el hanout
- ½ tsp ground paprika (hot)
- ½ tsp ground ginger
- 1 tsp ground Cumin
- 500 milliliters Beef broth
- 400 grams predominantly waxy potatoes
- cayenne pepper
- fresh cilantro (for garnishing)
Preparation steps
1.
Rinse meat, pat dry and cut into 4 cm cubes (approximately 1 1/2 inch). Peel onions, halve and cut into strips. Peel garlic and chop finely. Drain chickpeas in a colander, rinse off thoroughly and drain well. Heat oil in a tajine pot and brown meat on all sides on high heat. Add onions, garlic, Ras el Hanout, paprika, ginger and cumin powder and saute briefly. Add broth and simmer, covered, for about 1 hour on medium heat, stirring occasionally. Add more water, if necesary. Peel potatoes and cut into quarters. Add potatoes and chickpeas to the pot and simmer for about 20 minutes. Season with salt and pepper.
2.
Place tajine into plates and garnish with fresh cilantro leaves. Serve, as it is done traditionally, with flatbread.
