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.
Cooking time: 3 hours
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
- 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.