1 lb sirloin beef, trimmed of fat and cut into ¼-inch-thick strips
3 cloves garlic, minced
1 yellow onion, coarsely chopped
1 tsp each ground turmeric and ground cumin
1/2 tsp each ground cinnamon and ground black pepper
1/4 tsp red pepper flakes
3 cups low-sodium beef broth, divided
2 sweet potatoes, peeled and cut into 1½- to 2-inch chunks
1 1/2 cups jarred or boxed unsalted diced tomatoes, with juices
1 1/4 cups dried chickpeas, soaked in water for 24 hours (TIP: If you don’t have time to soak chickpeas for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.)
1/3 cup sliced dried unsweetened apricots
Sea salt, to taste
Zest of 1 lemon
1/4 cup lightly packed finely chopped fresh mint leaves (NOTE: Chop just before serving.)
In a large nonstick skillet on medium, heat 1 tbsp oil. Add beef and cook until browned and cooked through, about 3 to 5 minutes. Transfer mixture to a 4- to 6-qt slow cooker.
Return skillet to medium and heat remaining 1 tbsp oil. Add garlic, onion, turmeric, cumin, cinnamon, black pepper and pepper flakes and cook, stirring constantly, for about 3 minutes. Add 1 cup broth and stir, scraping up browned bits in bottom of skillet with a spoon. Transfer to slow cooker.
To slow cooker, stir in remaining 2 cups broth, potatoes, tomatoes, chickpeas and apricots; cover and cook on high for about 4 hours. Season with salt.
Just before serving, combine zest and mint. Top chili with mint mixture.
This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!
Passata is a great flavor-enhancing pantry staple to have on hand for soups, stews, sauces and chilies. Here, we’ve added the jarred purée to warmly spiced chickpeas to make a vibrantly colored, rich-tasting vegetarian stew.