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