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Clean recipe · hellofresh.ca

Spiced Double Ground Beef and Chickpea Tagine

Original recipe: hellofresh.ca

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Ingredients

  1. 500 g
  2. ½ cup
  3. 28 g
  4. 2 tbsp
  5. 2 tbsp
  6. 8 g

Instructions

  1. Before starting, preheat the oven to 450°F.
  2. Wash and dry all produce.
  3. Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
  4. Quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
  5. Core, then cut pepper into 1/2-inch pieces.
  6. In a large bowl, toss together chickpeas, zucchini, peppers, half the Moroccan Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper.
  7. To a parchment-lined baking sheet, add chickpea-veggie mixture.
  8. Roast in the top of the oven for 10 - 12 min, until chickpeas are almost crispy.
  9. Stir, then return chickpea-veggie mixture to the oven and roast for 6-8 min, until chickpeas are crispy.
  10. Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
  11. Zest, then juice lemon.
  12. Heat a large non-stick pan over medium-high.
  13. When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  14. Remove from heat. Transfer to a plate.
  15. Once water is boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
  16. Reheat the same pan over medium-high.
  17. When hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Work in batches, if necessary.
  18. Carefully drain and discard excess fat.
  19. Add fig spread, beef broth concentrate, ginger-garlic puree, remaining Moroccan Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
  20. In a small bowl, combine lemon juice, lemon zest, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt.
  21. Fluff couscous with a fork, then stir in lemon mixture and half the almonds.
  22. Divide couscous between plates. Top with beef and chickpea-veggie mixture.
  23. Sprinkle remaining almonds over top.
  24. If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.