Chickpea Pasta with Moroccan Beef Ragu
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 37 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 81 milligrams
- Sodium
- 450 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 11 grams
- Protein
- 35 grams
- Sugar
- 15 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
8 ounces small shell chickpea pasta, such as Banza (about 2 1/2 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound ground beef
3 cloves garlic, sliced
1 small onion, finely chopped
1 red bell pepper, finely chopped
1/4 cup golden raisins
3 tablespoons tomato paste
1 teaspoon ras el hanout (Moroccan spice blend)
Freshly ground pepper
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, onion and bell pepper and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the vegetables begin to brown, 8 to 10 minutes. Stir in the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper; cook until the oil turns red, about 1 minute.
- Add the pasta to the skillet, reduce the heat to medium and cook, stirring, until coated, 1 to 2 minutes. Stir in 1/2 cup of the reserved cooking water; add more cooking water as needed to loosen. Season with salt and pepper and stir in the cilantro and mint. Divide the pasta among bowls.