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November 27, 2022

Harissa Beef & Chickpea Tagine

This aromatic dish is full of warm rich spices and tender mouthwatering beef. The addition of soft apricots add a welcomed sweetness to the dish and cuts through the rich tomato based sauce. Serve it as a hearty main dish or as part of a Mezze platter with Cous Cous or flatbreads.
Image of Harissa Beef & Chickpea Tagine

Harissa Beef & Chickpea Tagine

Keith Cooks

Rated 5.0 stars by 1 users

Category

Beef

Servings

4

Prep Time

15 minutes

Cook Time

3 hours

This aromatic dish is full of warm rich spices and tender mouthwatering beef. The addition of soft apricots add a welcomed sweetness to the dish and cuts through the rich tomato based sauce. Serve it as a hearty main dish or as part of a Mezze platter with Cous Cous or flatbreads.


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Ingredients

  • 1kg Ox Cheeks

  • 800g Tinned Chickpeas

  • 300g Soft Dried Apricots, cut in half

  • 1 large Brown Onion, roughly chopped

  • 2 Bell Peppers, roughly chopped

  • 1 Tin Chopped Tomatoes

  • 3 tbsp Angus & Oink Ras El Hanout

  • Fresh Mint

  • Fresh Parsley

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Directions

  1. Preheat oven to 160c.

  2. Cut the ox cheeks into large chunks then add them to a deep heavy bottomed pan or Dutch oven and sear all over.

  3. Add the onion, peppers, chickpeas, tomatoes and stir in the Ras El Hanout. Cover with a lid and place in the oven and cook for 3 hours. Half way into cooking, stir in the chopped apricots then return to the oven.

  4. Once cooked, remove from oven and serve with Cous Cous and garnish with chopped fresh mint and parsley.


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