Moroccan Stew

Recipe Directions

1. Preheat your oven to 400 degrees fahrenheit.
2. Heat a saucepot over medium-high heat for 2 minutes (choose a pot large enough for the number of servings you are preparing). When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the vegetables (a) to the pot. Season with a pinch of salt and pepper. Saute for 2-3 minutes, stirring occasionally.
3. Take note of how much tomato stock (b) you have and then add the stock to the pot. Next add water to the pot (add 1/2 the amount of stock you were given). For example, if your kit included 8 oz of stock, add 4 oz of water. Stir to incorporate the stock and water with the vegetables. Bring the stew up to a simmer or low boil. Once simmering, adjust the heat to medium or medium-low to maintain a simmer. Simmer for 20 minutes.
4. Wait 10 minutes, then cook the steak. Cut open the package of steak (c) and place on a plate. Pour the moroccan spice rub (d) on both sides and rub into the meat. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
5. Place the steak in the pan and sear for 2 minutes, then flip over using tongs, and sear the other side for 2 minutes. After searing, place the skillet of steak in your 400 degree oven. Bake for 5 minutes.
6. At this point the stew should be ready, add the chickpeas (e) to the stew. Season with a pinch of salt and pepper. Stir to incorporate with the other ingredients. If the liquid is evaporating and the stew is too thick, add more water. Continue simmering until the steak is ready.
7. When the steak has cooked for 5 minutes, flip it over and put back in the oven for another 3 minutes. Then remove from the oven and place on a cutting board to rest for 2-3 minutes.
8. Spoon the stew into your serving bowls. Slice the steak into 1/2 inch thick slices and serve on top. Serve the raita (f) on the side.