Beef & Chickpea Tagine with Chermoula Rice & Pickled Shallot

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	679Kcal
	456kJ	2841kJ
Fat	4.4g	28g
of which saturates	1.5g	9.2g
Carbohydrates	8g	53g
of which sugars	2.1g	13g
Protein	7.0g	44g
Salt	0.61g	3.8g
Fibre	2.4g	15g

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)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	704Kcal
	463kJ	2944kJ
Fat	4.6g	29g
of which saturates	1.6g	9.9g
Carbohydrates	8g	53g
of which sugars	2.1g	13g
Protein	7.3g	46g
Salt	0.6g	3.8g
Fibre	2.4g	15g

Back

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

Beef & Chickpea Tagine with Chermoula Rice & Pickled Shallot

Prep time: 20 mins

Total time: 35 mins

Cuisine: African

Food group: Beef

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.

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 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