Moroccan Ground Beef Stew

∙450g (1lb) ground beef ∙225g (1½c) onion, diced ∙20g (4-5 cloves) garlic, pressed ∙15g (2T) flour (AP or GF) ∙20g (4t) ras el hanout (see below for recipe) ∙1g (¼t) cinnamon ∙35g (2½T) tomato paste ∙15g (1T) beef bouillon (paste or powder) ∙400g (1 2/3c) beef stock ∙240g (1 can) chickpeas, drained ∙5–10g (1–2t) brown sugar ∙10g (¼c) chopped cilantro

Ras El Hanout: 15g smoked paprika 3g turmeric 3g cumin 3g coriander 1g ground clove 2g cinnamon pinch cayenne

1 Brown and crumble beef. Add onion + garlic. Sauté 4–5 min. 2 Add flour & spices. Stir 1 min. 3 Add tomato paste, BTB, stock. Simmer 10 min to thicken. 4 Add chickpeas + brown sugar. Simmer 2 min. 5 Stir in cilantro. Serve w/ couscous + thinned yogurt w/ lemon.

Buttered couscous: ∙1c couscous ∙1c water ∙1/4tsp salt ∙3t butter Boil water, add salt, butter. Stir in couscous, remove from heat, cover, let sit 5min.