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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 Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

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,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)

1 tub

mild harissa paste

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesper 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
Utensils
Utensils
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Pan
Potato Masher
Aluminum Foil
Plate
Small Bowl
InstructionsPDF
Instructions
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.

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.

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.

5

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