Tagine with Beef, Chickpeas, Red Pepper, Dried Apricots and Tomatoes

In this recipe, beef can be safely exchanged for lamb - the result will be no worse.

Ingredients

• 700 g of beef pulp (it is better to take inexpensive parts for long stewing), cut into pieces of about 3-4 cm
• half a glass of chickpeas, it is better to soak overnight in a large amount of cold water with the addition of 1/2 tsp. soda.
• a handful of dried apricots, rinsed
• 1/2 sweet pepper (any color)
• a few cherry tomatoes
• a pinch of saffron strings, pour 2/3 cup boiling water
• 1 tbsp. l. seasonings Raz el Hanut (you can cook it yourself, I give the composition in the "Council")
• salt
• olive oil for frying

Directions

1. Spread evenly on a cutting board Raz el Hanut, salt and roll the pieces of meat in this mixture well.
2. Heat a large skillet with olive oil over high heat. Fry the meat quickly on both sides, until browned (to seal it).
3. Drain the chickpeas and place them in the tagine. Add a teaspoon of olive oil. Place the meat on top. Fill with saffron solution. Add dried apricots and cook over medium heat for about an hour with the lid closed.
4. Then add bell peppers and tomatoes, cut in half. Close the lid and cook for another hour on a slightly low-medium heat. Sprinkle with parsley or cilantro as desired.