Moroccan Beef & Pumpkin Stew

Place the chickpeas on the prepared oven tray. Toss with 1/2 of the olive oil and 1/2 of the Moroccan spice blend. Season with salt and pepper. Bake for 15-20 minutes, or until golden and crispy.

Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Cook the beef rump for 1-2 minutes on each side, for medium rare or until cooked to your liking. Set aside on a plate to rest for at least 2 minutes, then slice into 2 cm pieces.

Heat the remaining olive oil in a medium saucepan over a medium-high heat. Add the brown onion and pumpkin and cook for 10 minutes, stirring occasionally. Place the lid on and cook for a further 5 minutes, or until the pumpkin is soft when pierced with a knife (add extra oil if it appears to be browning on the base of the saucepan).

Adding the lid to the saucepan helps steam the pumpkin and cooks it evenly all the way through.

While the pumpkin is cooking, combine the boiling water and crumbled beef stock cube in a jug. Once the pumpkin is cooked, add the tomato paste and remaining Moroccan spice blend to the pumpkin mixture and cook for 1 minute, or until fragrant. Pour in the beef stock mixture and stir to combine. Add the beef and baby spinach leaves to the saucepan, stir until the baby spinach wilts and then remove from the heat (about 2 minutes).