MOROCCAN RECIPES (VEGETABLE STEW)

Ingredients

-         6 ounces orzo pasta (about 1 cup)

-         1 (15 ounce) can chickpeas, drained and rinsed

-         1 tablespoon olive oil

-         1 cup onion, chopped

-         2 garlic cloves, minced

-         1 teaspoon ground cumin

-         ¹⁄₂ teaspoon dried oregano

-         ¹⁄₄ teaspoon cinnamon

-         ¹⁄₂ teaspoon salt

-         1 lb ground beef

-         ¹⁄₃ cup currants or ¹⁄₃ cup raisins

-         ¹⁄₃ cup kalamata olive, cut in half

-         1 cup orange juice

-         1 cup red wine

-         2 (14 1/2 ounce) cans diced

Directions

   -         Cook orzo according to package directions or boil in lightly salted water for 7 minutes, until al dente; add drained chickpeas and drain all in a colander.

   -         In a sizeable pot, heat oil over medium heat; add onion and garlic and cook about 3 minutes while stirring.

   -         Season with cumin, oregano, cinnamon, and salt.

   -         Add beef and cook for 5 minutes, while stirring and breaking up meat.

   -         Add currants, olives, orange juice, red wine, and tomatoes; simmer for  5 minutes.

  -         Stir in pasta and chickpeas.

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