Harissa Beef & Chickpea Tagine

diced lamb, Harissa, lamb, tagine -

Harissa Beef & Chickpea Tagine

Harissa Beef & Chickpea Tagine
Serves 4
Cooking 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.


Serves 4

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

Fresh Mint

Fresh Parsley



-        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.

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