Home > Moroccan Beef Pilaf with Chickpeas and Almonds
Moroccan Beef Pilaf with Chickpeas and Almonds
Prep Time:
15
Cook Time:
15
Serves:
2
Substitute the beef with any mince, Turkey, Chicken or Pork
Ingredients
2 garlic cloves and coriander
1 Onion
2 cans chickpeas
20g chicken stock
300g Rice
10g ras el hanout
250g Mince
100g raisins
slivered almonds, toasted
150 Greek-style yoghurt
Method
Thinly slice onion and chop garlic, coriander & stalks. Rinse the rice. Drain & rinse Chickpeas. Mix stock with 2 cups boiling water.
Heat half the oil in a large deep frypan over medium-high heat. Add the onion, garlic, half the ras el hanout and the coriander stems. Cook, stirring, for 5 mins or until onion is golden.
Increase the heat to high. Add the beef and cook for 2-3 mins until browned, stirring to break up any lumps. Stir in the rice and combine well to coat the grains. Add the stock and bring to the boil. Cover with a lid, reduce heat to low and simmer for 45 mins or until rice is cooked.
Heat oil in a 2nd pan and toast the almonds till golden, remove. Add chickpeas together with rest of spice mixture, season with salt and cook for 3mins till golden.
Add raisins to pilaf and stir to combine. Cover with a lid, remove from heat and set aside for at least 5 mins. Stir in half the coriander leaves and the chickpeas. Divide pilaf among bowls and scatter over the almonds and remaining coriander. Serve with yoghurt.