May 10, 2016
Inspired by the classic Moroccon beef tagine stew, this beef with chickpea and almond rice is just as flavourful and takes much less time (and effort) to cook.
1Sprinkle beef with half of the seasoning. If you’re not using the seasoning, sprinkle with1 tbsp black pepper. Heat 1 tbsp oil in a non-stick frying pan; add beef, cook until browned on both sides. Transfer beef to a warm plate, cover to keep warm.
2Heat remaining oil in the same pan. Cook onion and capsicum for 3 mins. Add rice and remaining seasoning and stir to coat. If not using seasoning, just add rice and stir. Add stock, water and chickpeas; bring to boil. Reduce fire and cook, covered, for 10 mins.
3Stir through currants and zucchini; cook, covered, for 2 mins or until rice is tender and zucchini is cooked.
4Meanwhile, slice beef thinly and stir through rice mixture. Top with almonds.
Photo: Bauer/Louise Lister