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.
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
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3 tbsp Angus & Oink Ras El Hanout
Fresh Mint
Fresh Parsley
Directions
Preheat oven to 160c.
Cut the ox cheeks into large chunks then add them to a deep heavy bottomed pan or Dutch oven and sear all over.
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.
Once cooked, remove from oven and serve with Cous Cous and garnish with chopped fresh mint and parsley.