HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Beef
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

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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g



brown onion

1 clove


1 tin


(May be present Gluten, Lupin, Soy)

½ bunch


2 steak

premium beef rump

1 tub

Greek-style yoghurt


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)0 kJ
Energy (kJ)2440 kJ
Fat22.4 g
of which saturates6.7 g
Carbohydrate39.3 g
of which sugars17.6 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium158 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Potato Masher
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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