Moroccan Beef Pilaf with Chickpeas and Almonds

Moroccan Beef Pilaf with Chickpeas and Almonds

Hey Marley Spooner! Grab the recipe below for our delicious Moroccan Beef Pilaf with Chickpeas and Almonds. If you have any questions, please contact Customer Care on 02 6145 2910 or email us at: contact@marleyspoon.com.au.

Nutrition per serving: Calories 775kcal, Fat 23.0g, Proteins 48.8g,Carbs 87.0g
Allergens: Milk and Tree Nuts. May contain traces of other allergens.
Serving time: 30-40 minutes

Ingredients we send:

2 Portion:

  • 1 onion
  • 1 garlic clove and coriander
  • 400g can chickpeas
  • 10g chicken stock powder
  • 150g rice
  • 5g ras el hanout
  • grass-fed beef mince
  • 20g slivered almonds
  • 50g raisins
  • 100g Greek-style yoghurt

4 Portion:

  • 1 onion
  • 2 garlic cloves and coriander
  • 2 x 400g cans chickpeas
  • 20g chicken stock powder
  • 300g rice
  • 10g ras el hanout
  • grass-fed beef mince
  • 40g slivered almonds
  • 100g raisins
  • 150 Greek-style yoghurt

What you will need:

– Sea salt
– Water (700mL boiling water *2P OR 4 cups boiling water *4P)
– Olive oil (1 tbsp for both 2P & 4P)
– Medium frypan
– Large deep frypan
– Sieve
*2P = 2 portion
*4P = 4 portion

Step 1: Prepare ingredients
Halve and thinly slice the onion. Crush or finely chop the garlic. Coarsely chop the coriander leaves and finely chop the stems. Drain and rinse the chickpeas in a sieve. Combine the chicken stock powder with the boiling water (see staples list) in a heatproof jug. Rinse the rice under cold running water until water runs clear.

Step 2: Cook aromatics
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.

Step 3: Cook pilaf
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.

Step 4: Toast almonds
Meanwhile, put the almonds in a cold medium frypan over medium heat. Toast the almonds for 3-5 mins until golden, tossing constantly. Remove from the pan and set aside.

Step 5: Cook chickpeas
Heat the remaining oil in the pan. Add the chickpeas, remaining ras el hanout and season with salt. Cook, stirring, for 3 mins or until golden and warmed through. Set aside.

Step 6:  Get ready to serve
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.

3 Comments

  1. Margaret McFadden

    Rice was too hard

  2. I thought something was very wrong and allowed extra cooking time but even so the rice particles were crunchy to say the least……..

  3. Ashlie Stevenson

    Your recipes need more vegetables. They are all protein and carbohydrates