Moroccan Style Beef Stew

• 6 ounces orzo pasta (about 1 cup)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 lb ground beef
• 1/3 cup currants or 1/3 cup raisins
• 1/3 cup kalamata olive, cut in half
• 1 cup orange juice
• 1 cup red wine
• 2 (14 1/2 ounce) cans diced tomatoes

1. Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander.
2. In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
3. Season with cumin, oregano, cinnamon, and salt.
4. Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
5. Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
6. Stir in pasta and chickpeas.

orzo pasta, chickpeas, olive oil, onion, garlic, ground cumin, oregano, cinnamon, salt, ground beef, currants, kalamata olive, orange juice, red wine, tomatoes

Taken from www.food.com/recipe/moroccan-style-beef-stew-357620 (may not work)