When I make dinner in the crock pot, a certain part of my soul feels justified in being a stay at home mom. I made this last week, and it was heralded throughout the land as being “one of the better things I’ve made in a while.” High protein + high fiber, kind of a different weeknight dinner idea. Nothing actually indicates that this recipe is Moroccan, I just decided that I think it is.

From Real Simple.

Moroccan Beef Stew

Ingredients:

1 1/2 pounds beef chuck, cut into chunks (I bet chicken would work, too)

2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons

1 28-ounce can whole peeled tomatoes

1 large red onion, cut into wedges

1/2 cup dried apricots (Exotic!!!)

2 teaspoons ground cumin

2 teaspoons ground ginger (I finally invested in a jar of minced ginger from Whole Food to keep in the fridge. Sound investment).

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne

Kosher salt

1 15-ounce can chickpeas, rinsed

Several fistfuls of baby spinach

Directions:

1. On the stovetop, brown the beef chunks. This is important. I didn’t do it, felt guilty, got out tongs, removed all the meat, browned it, and replaced it in the pot.

2. In a 4- to 6-quart slow cooker, combine the beef, sweet potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.

3. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach until wilted.

5. If you feel like it, serve with couscous and roasted almonds sprinkled on top.