35 minutes
A flavorful and hearty dish featuring harissa-spiced beef, chickpeas, and vegetables served over rice.
tablespoons
Onion, chopped
each
teaspoons
Garlic, chopped
cloves
Ground Beef, 85 percent lean
0 lb
Harissa
tablespoons
tablespoons
Chickpeas, undrained
0 oz
Carrots, peeled and chopped
each
Green Olives, pitted and chopped coarse
cups
teaspoons
1. Heat Oil and Cook Onion
Begin by heating 2 tablespoons of extra-virgin olive oil in a Dutch oven until it shimmers. Add the chopped onion and 0.5 teaspoon of table salt, cooking for about 3 to 5 minutes. Stir occasionally until the onion becomes translucent.
2. Add Garlic and Beef
Next, stir in the chopped garlic and cook for about 30 seconds until fragrant. Then, add the ground beef, breaking it up with a spoon. Cook for 5 to 7 minutes until the beef is lightly browned.
3. Incorporate Harissa and Tomato Paste
Stir in the harissa and tomato paste, cooking for 1 to 2 minutes to allow their flavors to meld with the beef.
4. Add Chickpeas, Carrots, and Olives
Add the undrained chickpeas, chopped carrots, coarse-chopped olives, 0.5 teaspoon of black pepper, and the remaining 0.5 teaspoon of table salt. Stir well to combine, then bring the mixture to a simmer. Reduce the heat and let it cook for 10 to 12 minutes.
5. Adjust Seasoning and Serve
Before serving, taste your dish and adjust the seasoning with more salt and pepper if needed. Serve the harissa-spiced beef and chickpea mixture over rice and pass extra harissa on the side for those who want an additional kick.
Swap the beef for grilled lamb, use couscous as your base, include olives and feta cheese, and use a spice blend of oregano, garlic, and lemon zest.
Use ground turkey with a taco seasoning blend, replace the rice with cilantro-lime rice, and add black beans, corn, and avocado. Top with salsa and a dollop of sour cream.
Replace the beef with ground lamb for a richer, more gamey taste. Use ground chicken or turkey for a lighter option. For a vegetarian twist, swap the beef for crumbled tempeh or extra firm tofu that's been pressed and crumbled.
Opt for tofu or shrimp, use jasmine rice, and season with a blend of soy sauce, ginger, and garlic. Include edamame and top with sesame seeds and a drizzle of Sriracha.
Choose chicken as your protein and marinate it with Garam Masala and yogurt. Serve over basmati rice with lentils, and add a side of cucumber raita.
Don't rush the browning process of the beef. Ensure the pan is hot enough to sear the meat, which should be done in batches if necessary to avoid overcrowding. This will contribute a rich, caramelized flavor that is essential in dishes like this.
Start with the best ingredients you can find. Choose grass-fed beef for deeper flavor, and if possible, organic chickpeas and rice. Fresh, quality spices will also make a significant difference in the dish's flavor profile.
Toast the spices used in the recipe (except for the harissa) in a dry skillet before grinding or adding them to the meat. This will intensify their flavors and add a new dimension to the dish.
If you have the time and inclination, consider making your own harissa paste. Homemade harissa can be tailored to your spice preferences and will be fresher than store-bought versions. Otherwise, opt for a high-quality, well-reviewed brand.
Harissa can be quite spicy, so balance the heat with cooling elements like a dollop of yogurt or a cucumber salad on the side. This allows you to enjoy the spice without overwhelming your palate.
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