Moroccan Beef Stew with Sweet Potatos, Chickpeas & Dried Fruite

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.4
  • Total Fat: 6.1 g
  • Cholesterol: 43.1 mg
  • Sodium: 648.9 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 10.1 g
  • Protein: 25.3 g

View full nutritional breakdown of Moroccan Beef Stew with Sweet Potatos, Chickpeas & Dried Fruite calories by ingredient


From Reader's Digest - Reverse Diabetes From Reader's Digest - Reverse Diabetes
Number of Servings: 6


    1 Tbs Extra Virgin Olive oil
    1 pound beef bottom round steak, cut into 1" cubes
    1 onion, finely chopped
    4 cloves garlic, minced
    1/2 tsp minced ginger root
    1/2 tsp cinnamon
    1/2 tsp ground nutmeg
    1/2 tsp turmeric
    1/2 sea salt
    1/2 c chopped dried apricots
    1/4 raisins
    2 sweet potatoes, peeled and cut into 3/4 inch chuncks
    3 c reduced sodium, fat free chicken broth
    1 15 oz chick peas drained and rinsed
    Scallion cut into thin strips
    Thin strips of orange zest


In a large non-stick saucepan or pot over medium-high heart, heat oil. Working in batches add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns. Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, it needed to prevent sticking.

Add garlic, ginger and all spices. Cook 1 minute. Add apricots, raisins, potatoes reserved beef and broth. Cover and simmer until meat is very tender, 1 - 1.5 hours.

Stir in chickpeas. Heat through and garnish with scallions and orange zest.

Number of Servings: 6

Recipe submitted by SparkPeople user MABEAZ.

Member Ratings For This Recipe

  • no profile photo

    This was truly delicious - 2/16/12

  • no profile photo

    Superb. Cooked in my tagine only needed 1 cup of chicken broth.
    Served up with a little couscous
    - 1/21/12