4-5 Servings
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Inspired by the classic Moroccan beef tagine stew, this beef with chickpea and almond rice is just as flavourful and takes much less time (and effort) to cook.


  • 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

Sprinkle 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.


Heat 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.


Stir through currants and zucchini; cook, covered, for 2 mins or until rice is tender and zucchini is cooked.


Meanwhile, slice beef thinly and stir through rice mixture. Top with almonds.

Photo: Bauer/Louise Lister

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