Hey Marley Spooner! Grab the recipe below for our delicious Moroccan Beef Pilaf with Chickpeas and Almonds. 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 ingredientsHalve 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 aromaticsHeat 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 pilafIncrease 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 almondsMeanwhile, 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 chickpeasHeat 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 serveAdd 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.