Beef and pita stew with spinach and cheese

Ingredients:

Stew

• 450 g of ground beef
• 3 tbsp. l. olive oil
• 1 onion, chopped
• 5 cloves garlic, crushed
• 2 tsp. ras el hanout seasonings
• 1 can (425 g) chopped roasted tomatoes with chili peppers
• 2 x 425g cans of unsalted chickpeas, discard the liquid
• 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
• 1 tbsp. grated mozzarella (about 110 gr.)
• Chopped fresh cilantro, for serving
• 2 pita breads, cut in half

Ras el Hanout dry spice mix

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• A pinch of mace
• 1/2 tsp ground cayenne pepper
• Grind all ingredients

Preparation:

1. Preheat oven to 220°C.
2. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout.
3. Add the ground beef and season with salt and pepper to taste. Cook, stirring and breaking up any lumps, until browned, 5-7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat and simmer until the stew thickens slightly, 10-12 minutes. Season with salt and pepper to taste.
4. Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil, and 2 minced garlic cloves in a bowl; season with salt to taste. Fill the pita halves with the cheese mixture, wrap each in foil, and place on a baking sheet. Bake until the cheese is melted, about 10 minutes.
5. Divide the stew among bowls, garnish with cilantro, and serve with spinach- and cheese-stuffed pita bread.