Beef & Chickpea Tagine — rich, quick, and full of spice
A 15-minute twist on a classic tagine with warming spices, harissa and honey
Beef and Chickpea Tagine
SERVES 2 // READY IN 15 MINS // 578 CALS
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A proper midweek tagine without the wait. This Beef and Chickpea version is chock-full of protein (an impressive 54g protein per person), gently spiced and full of flavour from ras el hanout, harissa and a touch of honey. The chickpeas soak up all that aromatic sauce, while the couscous keeps it light. It’s quick to make, satisfying to eat, and the sort of dinner that tastes like more effort than it was.
Beef and Chickpea Tagine
SERVES 2 // READY IN 15 MINS // 578 CALS
INGREDIENTS
70g (half cup) couscous
2 tsp vegetarian stock powder
250g (9oz) minced (ground) beef 5% fat
2 tsp ras el hanout spice mix
1 tbsp tomato paste
1 heaped tbsp (25g/1 oz) harissa paste
1 x 400g (14oz) can chickpeas
1 tsp honey
10g (half oz) parmesan, finely grated
METHOD
STEP 1
Boil a half-full kettle.
Put the couscous in a saucepan, add the stock powder (or crumble in a stock cube). Add 150ml/1 small cup (70g couscous) / 300ml/1.5 cups (140g couscous) of the boiled water. Stir the couscous. Cover and leave to rest for 8-10 mins.
STEP 2
Heat a frying pan on a med-high heat.
Once hot, fry the beef mince until browned, 6-8 mins. Break up the mince as it cooks. Stir in the Ras el Hanout. Season with salt and pepper.
STEP 3
Turn the heat to low.
Stir in the tomato paste, harissa and the remaining tsp of stock powder. Fry lightly for 1 min.
STEP 4
Add the chickpeas and their liquid to the beef. Bring to a simmer for 3-4 mins.
STEP 5
Share the couscous and beef tagine between your bowls.
Sprinkle over the parmesan.
NUTRITIONAL INFO (PER SERVING)
578 CALS // 54G PROTEIN // 16G FAT // 51G CARBS
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Beef and Chickpea Tagine. Simple ingredients, bold flavour, and dinner on the table in 15 minutes. Proof that comfort food doesn’t need to take all evening.