Moroccan Beef Hot Pot

Method

1. 1We used a slow cooker however you can use a pot on the stove then transfer to an oven proof dish.
2. 2Heat pan with ½ of the olive oil and in 2 batches brown the beef. Take out and set aside.
3. 3Add the remaining olive oil, and sauté the onions for 10 mins until softened. Add crushed garlic, chilli paste and all the spices and stir until aroma is released, around 30 sec. Then add beef back to pot and stir until spices all have coated meat.
4. 4Now add water and tinned tomatoes, season with pepper and drained chickpeas and simmer on very low heat for 1.5-2 hours, (or place in oven on 150C). Keep checking every 45 mins and give a stir.
5. 5After 1.5 hours add pumpkin and dates, taste sauce and if you need any extra seasoning or spices add a sprinkle more at this stage.
6. 6Simmer a further hour or until pumpkin has cooked.
7. 7Serve with couscous or rice. Option to drizzle Greek yoghurt on top.