Harissa and Apricot Beef
with Chickpeas and Garlic Butter Rice
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
240 grams
British Beef Mince
40 grams
Dried Apricots
(Contains Sulphites)
½ carton(s)
Chickpeas
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
50 grams
Harissa Paste
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
30 grams
Butter
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in half the butter (see pantry for amount).
c) When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
d) Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
a) Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
b) Meanwhile, heat a large frying pan on medium-high heat (no oil).
c) Once the pan is hot, add the beef mince.
d) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, cut the dried apricots into small pieces.
b) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.
c) When the mince has browned, drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the chermoula spice mix and tomato puree to the beef. Cook until fragrant, 1 min.
b) Lower the heat to medium, then stir in the apricots, chickpeas, harissa paste, chicken stock, honey, sugar and water for the sauce (see pantry for both amounts).
c) Simmer until thickened, 3-4 mins.
a) Stir in the remaining butter until melted, 1 min.
b) Taste, season with salt and pepper if needed. Add a splash of water if it's a little thick.
c) Fluff up the rice with a fork.
a) Share the rice between your bowls.
b) Top with the harissa beef and chickpeas.
Enjoy!
