Beef & Chickpea Tagine with Sundried Tomato Rice & Pickled Shallot

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	678Kcal
	499kJ	2836kJ
Fat	4.5g	26g
of which saturates	1.6g	9.1g
Carbohydrates	10g	57g
of which sugars	2.1g	12g
Protein	7.6g	43g
Salt	0.45g	2.5g
Fibre	2.0g	12g

Back

High protein 1/3 daily fibre 4 of 5 a day

Beef & Chickpea Tagine with Sundried Tomato Rice & Pickled Shallot

Prep time: 20 mins

Total time: 35 mins

Cuisine: African

Food group: Beef

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.

Cooking Instructions

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.

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