Middle-Eastern Beef & Chickpea Stew

• Meanwhile, boil the kettle. • Finely chop garlic. • Trim and halve green beans. • Drain half the chickpeas. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

• In a medium heatproof bowl, add couscous and half the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season with pepper.