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This spicy 30-minute stew will warm you up with its exotic flavors, and it tastes great as leftovers!

What You'll Need

Serves 4

• 2 tbsp avocado or olive oil
• 1 onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 2 tsp ras el hanout (Moroccan spice blend)
• 2 garlic cloves, minced
• 1 pound grass-fed ground beef
• 2 15-ounce cans low-sodium garbanzo beans
• 1 15-ounce can diced tomatoes
• (optional: feta cheese for topping)

What To Do

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery and carrots and sauté for about 10 minutes. Stir in the garlic and spices, cooking for another minute. Add the beef, stirring to breaking up the meat, and cook until browned. Add the tomatoes and chickpeas with their liquid, bringing to a boil.

Lower the heat and simmer and cook for 15 minutes. Add salt and pepper to taste.

Ladle into bowls and top with optional feta cheese.