Beef With Chickpea And Almond Rice

Beef With Chickpea And Almond Rice

By Atika Lim  , , ,

May 10, 2016

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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.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4-5 Servings


600 g rib eye beef

1 tbsp Moroccan seasoning (buy from the supermarket; optional)

2 tbsps olive oil

1 large onion, slice thinly

1 red capsicum, chop coarsely

1.5 cups basmati rice, wash

250 ml chicken stock (use canned)

250 ml water

400 g canned chickpeas, rinse and drain

2 tbsps currants or golden raisins

2 small zucchini, slice thinly

2 tbsps flaked almonds, toast lightly


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

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