CHICKPEA PASTA WITH MOROCCAN BEEF RAGU

Chickpea Pasta with Moroccan Beef Ragu image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces small shell chickpea pasta, such as Banza (about 2 1/2 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound ground beef
3 cloves garlic, sliced
1 small onion, finely chopped
1 red bell pepper, finely chopped
1/4 cup golden raisins
3 tablespoons tomato paste
1 teaspoon ras el hanout (Moroccan spice blend)
Freshly ground pepper
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, onion and bell pepper and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the vegetables begin to brown, 8 to 10 minutes. Stir in the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper; cook until the oil turns red, about 1 minute.
Add the pasta to the skillet, reduce the heat to medium and cook, stirring, until coated, 1 to 2 minutes. Stir in 1/2 cup of the reserved cooking water; add more cooking water as needed to loosen. Season with salt and pepper and stir in the cilantro and mint. Divide the pasta among bowls.

Nutrition Facts : Calories 640, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 81 milligrams, Sodium 450 milligrams, Carbohydrate 48 grams, Fiber 11 grams, Protein 35 grams, Sugar 15 grams