Yield
4-5 Servings
Prep Time
15mins
Cook Time
20mins
Difficulty Level
Download or Print

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.

Ingredients

  • 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
01.

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.

02.

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.

03.

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

04.

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

Photo: Bauer/Louise Lister

Download or print the recipe