Moroccan Beef

Moroccan Beef

with Smashed Pumpkin & Chickpeas

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Bi ! Bop! Blam! Hero Harissa to the rescue! We’ve dressed up beef with a cape of this delicious paste – and what a superhero dinner it creates! Along with smashing chickpeas, you’ll be cheering for this scrumptious superstar all the way to the final bite.

Tags:Egg FreeHigh FiberHigh ProteinLow Sodium
Allergens:Milk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

pumpkin

½

brown onion

1 clove

garlic

1 tin

chickpeas

½ bunch

parsley

2 steak

premium beef rump

1 tub

Greek yoghurt

(ContainsMilk)

1 tub

mild harissa paste

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2440 kJ
Fat22.4 g
of which saturates6.7 g
Carbohydrate39.3 g
of which sugars17.6 g
Protein49.3 g
Sodium158 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Pan
Potato Masher
Aluminum Foil
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 3 cm chunks. Finely chop the brown onion and parsley, peel and crush the garlic, and drain and rinse the chickpeas.

2

Toss the pumpkin in half of the olive oil and season with salt and pepper. Spread out on a lined oven tray. Cook in the oven for 15-20 minutes, or until tender, turning halfway through.

Brown the chickpeasMash the mixture
Brown the chickpeasMash the mixture
3

When the pumpkin has 10 minutes remaining, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook for 4-5 minutes, or until soft. Add the garlic and cook until fragrant. Add the chickpeas and cook for 3-4 minutes, or until they start to brown a little. Add the balsamic vinegar and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a potato masher or fork, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.

Rub the harissa mixture all over the premium beef rump
Rub the harissa mixture all over the premium beef rump
4

Combine the harissa paste and a dash of olive oil in a small bowl and season with salt. Rub the harissa mixture all over the premium beef rump. Heat a dash of olive oil in a medium frying pan. Cook the beef steak for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside to rest for 2-3 minutes on a plate, covered with foil to rest. Resting your steak ensures it stays juicy and moist.

Dollop with the Greek yoghurt
Dollop with the Greek yoghurt
5

To serve, divide the harissa steak and chickpea smash between plates. Dollop with the Greek yoghurt.