Recipes
Oxtail and Chickpea Stew
6 servings
2 hours, 45 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 3 lb beef oxtails
- 1 ½ teaspoons jerk seasoning, divided
- 2 tablespoons canola oil
- 1 medium onion
- 2 (15.5 oz) cans chickpeas
- 1 (14.5 oz) can diced potatoes
- 32 oz chicken stock
- 1 (14.5 oz) can diced tomatoes with green peppers, celery, and onions
- ½ teaspoon pepper
- 1 bay leaf
Steps
- Preheat large stockpot on medium-high 2–3 minutes. Sprinkle oxtails with 1 teaspoon seasoning (wash hands). Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned. Slice onion thinly.
- Drain and rinse chickpeas; drain potatoes. Add to pot: stock, chickpeas, potatoes, diced tomatoes, pepper, bay leaf, and remaining ½ teaspoon seasoning; bring to a boil.
- Reduce heat to low and cover; cook 2–2 ½ hours until oxtails are 195°F and tender. Skim fat from stew and remove bay leaf; serve.
Amount per ⅙ recipe serving: Calories 370, Total Fat 18g, Sat Fat 5g, Trans Fat 0g, Chol 85mg, Sodium 1000mg, Total Carb 27g, Fiber 5g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 26g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%