The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef & Chickpea Tagine with Sundried Tomato Rice & Pickled Shallot
A Moroccan-style tagine, starring tender British beef strips, simmered with chunky chickpeas and vibrant courgette in a fragrant blend of spices. Dish up alongside sundried tomato rice and top with a homemade pickle shallot, to add a pop of colour and zing.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh coriander
- 200g brown rice (100% Brown Rice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 400g passata (tomatoes, salt, citric acid)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 230g chickpeas (Chickpeas, water, salt)
- 2 courgette
- 2 onion
- 600g beef strips
- 1 shallot
Nutritional Information
Calories: 678
Protein: 43g
Carbs: 57g
Fat: 26g
Beef & Chickpea Tagine with Sundried Tomato Rice & Pickled Shallot
A Moroccan-style tagine, starring tender British beef strips, simmered with chunky chickpeas and vibrant courgette in a fragrant blend of spices. Dish up alongside sundried tomato rice and top with a homemade pickle shallot, to add a pop of colour and zing.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Get started
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain and return to the pan
- Thinly slice the shallot and add to the small bowl with the vinegar and a pinch of salt. Toss to coat, then set aside to pickle
Time to fry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and fry for 8 mins, stirring regularly, until cooked through, then remove and set aside. Season with salt and pepper
- Meanwhile, thinly slice the onions. Drain and rinse the chickpeas. Dice the courgettes into 2cm chunks
Simmer the tagine
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the Middle Eastern spice mix and cook for 1 min.
- Stir the passata, chickpeas, tamari and 300ml water into the veg pan and simmer for 6-8 mins, until thickened
Last bits
- Roughly chop the coriander
- Once drained, stir the sundried tomato paste and half the coriander into the rice. Season with salt and pepper
- When the tagine has 2 mins remaining, add the beef strips and simmer for the remaining time, until piping hot. Season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the tagine and rice into bowls, topped with the pickled shallot. Sprinkle over the remaining coriander
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