Moroccan Style Beef Stew - cooking recipe

Ingredients

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

Preparation

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.
In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
Season with cumin, oregano, cinnamon, and salt.
Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
Stir in pasta and chickpeas.