{"id":"bc71afcc-01e4-4d8b-b8d0-a39c5056ed82","url":"https://recipestripper.com/recipes/bc71afcc-01e4-4d8b-b8d0-a39c5056ed82","source_url":"https://www.hellofresh.ca/recipes/spiced-double-ground-beef-and-chickpea-tagine-69ef9ddba9f41d8163556091","title":"Spiced Double Ground Beef and Chickpea Tagine","ingredients":[{"text":"500 g","item":"500 g","quantity":500,"unit":"g"},{"text":"½ cup","item":"½ cup","quantity":0.5,"unit":"cup"},{"text":"28 g","item":"28 g","quantity":28,"unit":"g"},{"text":"2 tbsp","item":"2 tbsp","quantity":2,"unit":"tbsp"},{"text":"2 tbsp","item":"2 tbsp","quantity":2,"unit":"tbsp"},{"text":"8 g","item":"8 g","quantity":8,"unit":"g"}],"instructions":[{"number":1,"text":"Before starting, preheat the oven to 450°F."},{"number":2,"text":"Wash and dry all produce."},{"number":3,"text":"Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels."},{"number":4,"text":"Quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons."},{"number":5,"text":"Core, then cut pepper into 1/2-inch pieces."},{"number":6,"text":"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."},{"number":7,"text":"To a parchment-lined baking sheet, add chickpea-veggie mixture."},{"number":8,"text":"Roast in the top of the oven for 10 - 12 min, until chickpeas are almost crispy."},{"number":9,"text":"Stir, then return chickpea-veggie mixture to the oven and roast for 6-8 min, until chickpeas are crispy."},{"number":10,"text":"Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high."},{"number":11,"text":"Zest, then juice lemon."},{"number":12,"text":"Heat a large non-stick pan over medium-high."},{"number":13,"text":"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!)"},{"number":14,"text":"Remove from heat. Transfer to a plate."},{"number":15,"text":"Once water is boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate."},{"number":16,"text":"Reheat the same pan over medium-high."},{"number":17,"text":"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."},{"number":18,"text":"Carefully drain and discard excess fat."},{"number":19,"text":"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."},{"number":20,"text":"In a small bowl, combine lemon juice, lemon zest, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt."},{"number":21,"text":"Fluff couscous with a fork, then stir in lemon mixture and half the almonds."},{"number":22,"text":"Divide couscous between plates. Top with beef and chickpea-veggie mixture."},{"number":23,"text":"Sprinkle remaining almonds over top."},{"number":24,"text":"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."}],"date_published":"2026-10-30T00:01:19.841204+00:00","date_modified":"2026-10-30T00:01:19.841204+00:00"}