---
title: Ranch Steak, Apricot & Chickpea Tagine
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ranch-steak-apricot-and-chickpea-tagine-6933470e32ed88b9f2177d4d
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
rating: 5.0
rating_count: 2
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers enjoyed discovering how the unexpected flavor combinations work beautifully together.
nutrition:
  calories: 1080
  protein: 45
  fat: 53
  saturated fat: 15
  carbohydrates: 103
  sugar: 25
  fiber: 12
  cholesterol: 120
  sodium: 1510
  potassium: 1470
  calcium: 170
  iron: 7.2
image: "https://images.recipes.furrysalamander.com/African%20Recipes/ranch-steak-apricot-chickpea-tagine.avif"
---
Wash and dry produce. Halve, peel, and dice @onion{1%unit}. Mince @cilantro{¼%oz}. Peel and mince or grate @garlic{2%clove}. Zest and halve @lemon{1%unit}. Mince @jalapeno{1%unit}, removing ribs and seeds for less heat. Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse @chickpeas{2%unit}.

Heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, ~{2-3%minutes}. Stir in @basmati rice{1%cup}, ¾ cup water (1½ cups for 4 servings), one packet of @veggie stock concentrate{4%unit} (two packets for 4), and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15-18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a #small bowl{}, combine cilantro, 2 TBSP @olive oil{3%tbsp} (3 TBSP for 4 servings), a pinch of garlic, salt, and @black pepper{1%tsp}. Add lemon juice to taste and as much jalapeno as you like. Taste and add more garlic if desired.
In a separate #small bowl{}, combine @sour cream{6%tbsp}, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of oil in a #large pan{} over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, ~{5-7%minutes} (~{7-10%minutes} for 4 servings). Add @Tunisian spice blend{2%tbsp}, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, ~{1-2%minutes}.

Add ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrate to pan. Stir in chickpeas and @ranch steak{20%oz} and bring tagine to a low simmer. Cook until liquid has slightly reduced, ~{1-2%minutes}. Reduce heat to low; stir in 1 TBSP @butter{4%tbsp} (2 TBSP for 4) until melted. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between plates and top with tagine, @sliced almonds{1%oz}, and @dried apricots{2%oz}. (TIP: Toast almonds before adding if you like.) Drizzle with lemon crema and chermoula. Drizzle with @hot sauce{1%tsp} if desired. Cut any remaining lemon into wedges and serve on the side.