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Harissa and Apricot Beef

with Chickpeas and Garlic Butter Rice


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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

240 grams

British Beef Mince

40 grams

Dried Apricots

(Contains Sulphites)

½ carton(s)


1 sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Chicken Stock Paste

15 grams


Not included in your delivery

30 grams


300 milliliter(s)

Water for the Rice

½ tsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3754 kJ
Energy (kcal)897 kcal
Fat42.1 g
of which saturates17.2 g
Carbohydrate92.6 g
of which sugars21.1 g
Protein38.3 g
Salt2.55 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Large Frying Pan
Chopping Board



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.