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Check out the latest recommended times in our Cooking Guidelines.
Beef & Chickpea Tagine with Chermoula Rice & Pickled Shallot
A Middle Eastern-style tagine, starring tender British beef strips, simmered with chunky chickpeas and aubergine in a fragrant blend of spices. Dish up alongside aromatic chermoula 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
Low sat fat
Serving size
Ingredients
- 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)
- 1 aubergine
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh coriander
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 80g brown rice (100% Brown Rice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g passata (tomatoes, salt, citric acid)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 onion
- 300g beef strips
- 1 shallot
Nutritional Information
Calories: 679
Protein: 44g
Carbs: 53g
Fat: 28g
Ingredients
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 aubergine (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 150g beef strips
- 2 tbsp chermoula (use half) (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 1 handful of fresh coriander (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 230g chickpeas (use a quarter) (Chickpeas, water, salt)
- 80g brown rice (use half) (100% Brown Rice)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 shallot (use half)
- 1 onion (use half)
Nutritional Information
Calories: 704
Protein: 46g
Carbs: 53g
Fat: 29g
Beef & Chickpea Tagine with Chermoula Rice & Pickled Shallot
A Middle Eastern-style tagine, starring tender British beef strips, simmered with chunky chickpeas and aubergine in a fragrant blend of spices. Dish up alongside aromatic chermoula 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 medium 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 of boiling water 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
Sizzle the beef & prep
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef and cook for 8 mins, stirring regularly, until cooked through, then remove and set aside. Season with salt and pepper
- Meanwhile, thinly slice the onion. Drain and rinse the half pack of chickpeas. Dice the aubergine into 1cm chunks
Cook the rice
- Reheat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion and aubergine 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 in the passata, chickpeas, tamari and 200ml water (100ml for 1 person), bring to a boil and simmer for 6-8 mins, until thickened
Last bits
- Roughly chop the coriander
- 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
- Once cooked, stir the chermoula paste into the rice and season with salt and pepper
- Share the beef tagine and chermoula rice between bowls, topped with the pickled shallot. Sprinkle over the coriander
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