Moroccan Beef
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Beef

Moroccan Beef

with Smashed Pumpkin & Chickpeas

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 Free
High Fiber
High Protein
Low Sodium
Allergens:
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

400 g

pumpkin

½

brown onion

1 clove

garlic

1 tin

chickpeas

(May be present: Wheat, Gluten. )

½ bunch

parsley

2 steak

Premium Beef Rump

1 tub

Greek-style yoghurt

(Contains Milk;)

1 tub

Mild Harissa Paste

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2440 kcal
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

Utensils

Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Pan
Potato Masher
Aluminum Foil
Plate
Small Bowl

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.

Brown the chickpeas
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
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
5

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

Meal right image

Explore Similar Recipes

Meal left image