Ingredients
1 tbsp rice bran oil
1 onion, finely chopped
400 g beef mince
2 garlic cloves, crushed
1 tbsp Ras el hanout spice mix
400 g tin chopped tomatoes
300 ml chicken stock
400 g tin chickpeas, drained and rinsed
4 large tomatoes, chopped
½ cucumber, halved lengthways, de-seeded & chopped
Large handful chopped mint or parsley
Jacket potatoes and yoghurt to serve
SIDS SALT & PEPPER to taste
1 tbsp EV olive oil
Directions
Heat rice bran oil in a large pan and fry the onion for 8 minutes until softened. Add the beef mince and fry for another 5-6 minutes until the beef has browned, breaking it up with a wooden spoon.
Add the garlic and Ras el Hanout, cook for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with stock and add that too. Season well with SIDS SALT & PEPPER and bring to a simmer. Loosely cover, reduce the heat and cook for 30 minutes, stirring now and then, until the mince is tender and the sauce has thickened. Take off the lid, add the chickpeas and cook for 5 minutes until heated through.
Meanwhile, make the salsa: mix the fresh tomatoes, cucumber and herbs with the EV olive oil and plenty of SIDS SALT & PEPPER.
Serve the mince piled onto hot jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.
