Makes 6 servings


2 pounds beef          chuck, cut into    1/2-inch cubes

1 tablespoon             cumin

1 tablespoon             coriander

2 teaspoon chili          powder

1 teaspoon             cinnamon

4 tablespoons          olive oil

1 large yellow          onion, diced

2 carrots, large          dice

1 12-ounce can          diced tomatoes

12 ounces                vegetable stock    or water

1/4 pound prunes       (8-10), coarsely    chopped

1 16-ounce can          chickpeas,             drained and          rinsed

1/4 cup cilantro,


2 tablespoons          parsley,               chopped


1. In a mixing bowl, coat the beef

with spices.

2. Heat 1 tablespoon olive oil over medium heat in a 12-quart pot. Add 1/3 third of the beef, in a single layer, and stir frequently until the meat is well browned. Do this, one batch at a time, to the rest of the meat.

3. Heat 1 tablespoon olive oil in the same pot and add onions and carrots, cooking until soft.

4. Return the beef to the pot, and cover with tomatoes and stock (or water.) Bring to a simmer, and add the prunes, chickpeas, 2 tablespoons of the cilantro, and parsley.

5. Bring back to a simmer, cover the pot, and allow to cook, stirring occasionally, for 40 minutes.

6. Serve with the remaining cilantro.

Note: The beef and chickpea stew is inspired by a Moroccan tagine. We love integrating fresh and dried fruits into our dishes, and this example, made with prunes, is complex yet comforting; best served with rice or quinoa, or with toasted bread or pita.

- From Andrew Tantisunthorn

and Lanie Belmont


Per serving (made with vegetable stock):

533 calories, 52 grams protein, 37 grams carbohydrates, 11 grams sugar, 20 grams fat,

135 milligrams cholesterol, 383 milligrams sodium, 7 grams dietary fiber.EndText