Beef pouch for grownups, n=1

A first attempt at making a grown-up version of the Plum Tomato Chickpea and Beef pouch that Hazel loves to much … this turned out pretty solid, although not as ‘beefy’ as the pouch version. I think it needs a beef roast rather than ground chuck …

Ingredients

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3.5 c Diced carrots

1 c Diced Celery

1/2 Medium onion (diced)

4 cloves garlic (minced)

1 lb ground beef

3 tbsp. cumin

1 tsp cinnamon

1/4 c sweetened chopped dates

15 oz can peas

3 oz tomato paste

4 c cooked/canned chickpeas

2 tbsp. olive oil

2 grindings fresh pepper

Water as needed for cooking

salt to taste

1. Brown ground beef. Add cumin, cinnamon and pepper and cook for 5 min. Remove from heat and drain fat.
2. Heat olive oil in medium stockpot on medium high heat. Fry garlic for 30 seconds. Add carrots, celery, onion and a dash of salt. Sweat until mixture is softened.
3. To carrot mixture – add tomato paste, peas, dates, chickpeas and beef mixture. Stir to combine and add enough water to cover.
4. Simmer until fat floats free of liquid, season to taste

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