Middle-Eastern Beef Rump & Chickpea Stew
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Middle-Eastern Beef Rump & Chickpea Stew

Middle-Eastern Beef Rump & Chickpea Stew

with Couscous, Almonds & Chilli Flakes

When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome beef rump, chickpeas, sweet potato and baby spinach, plus a sublime, lightly spiced and coconut sauce that soaks into the couscous. Plate up and enjoy!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes


Serving amount


sweet potato

1 packet

green beans

1 packet


(May be present: Wheat, Gluten. )

1 packet


(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

chermoula spice blend

1 packet


1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )


chilli flakes

1 packet

beef rump

Not included in your delivery

olive oil

¼ tsp


¾ cup

water (for the couscous)


Nutritional Values

Energy (kJ)3666 kJ
Calories876 kcal
Fat29.9 g
of which saturates18.3 g
Carbohydrate86.6 g
of which sugars19.3 g
Dietary Fibre23.1 g
Protein56.6 g
Sodium2277 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.


• 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 the salt (see ingredients). 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 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 salt and pepper.


• Slice beef. • Divide couscous between bowls. Top with chermoula tomato chickpea stew and beef. • Sprinkle over flaked almonds and chilli flakes (if using) to serve. Enjoy!