Harissa and Apricot Beef
with Chickpeas and Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa and Apricot Beef in just 20-25 minutes for a delicious and speedy meal.
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
150 grams
Jasmine Rice
240 grams
British Beef Mince
40 grams
Dried Apricots
(Contains Sulphites)
2 unit(s)
Garlic Clove
½ carton(s)
Chickpeas
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until 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) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.
d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the garlic, 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 (add less if you'd prefer things milder), chicken stock paste, honey, sugar and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Simmer until thickened, 3-4 mins.
a) Taste the beef and season with salt and pepper if needed. Add a splash of water if it's a little thick.
b) Fluff up the rice with a fork.
a) Share the rice between your bowls.
b) Top with the harissa beef.
Enjoy!
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