Ranch Steak, Apricot & Chickpea Tagine

🥘 Ingredients

• Tunisian spice blend
  2 tbsp
• basmati rice
  1 c
• black pepper
  1 tsp
• butter
  4 tbsp
• chickpeas
  2 unit
• cilantro
  ¼ oz
• cooking oil
  1 tbsp
• dried apricots
  2 oz
• garlic
  2 clove
• hot sauce
  1 tsp
• jalapeno
  1 unit
• lemon
  1 unit
• olive oil
  3 tbsp
• onion
  1 unit
• ranch steak
  20 oz
• salt
  1 tsp
• sliced almonds
  1 oz
• sour cream
  6 tbsp
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and dice onion . Mince cilantro . Peel and mince or grate garlic . Zest and halve lemon . Mince jalapeno , removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas .

   onion: 1 unit, cilantro: ¼ oz, garlic: 2 clove, lemon: 1 unit, jalapeno: 1 unit, zucchini: 2 unit, chickpeas: 2 unit
2. 

   2

   Heat a drizzle of cooking oil 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 , ¾ cup water (1½ cups for 4 servings), one packet of veggie stock concentrate (two packets for 4), and a pinch of salt . 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.

   cooking oil: 1 tbsp, basmati rice: 1 c, veggie stock concentrate: 4 unit, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and black pepper . 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 , 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.

   olive oil: 3 tbsp, black pepper: 1 tsp, sour cream: 6 tbsp
4. 

   4

   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 , remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, ⏱️ 1-2 minutes .

   Tunisian spice blend: 2 tbsp
5. 

   5

   Add ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrate to pan. Stir in chickpeas and ranch steak 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 (2 TBSP for 4) until melted. Season with salt and pepper.

   ranch steak: 20 oz, butter: 4 tbsp
6. 

   6

   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 , and dried apricots . (TIP: Toast almonds before adding if you like.) Drizzle with lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

   sliced almonds: 1 oz, dried apricots: 2 oz, hot sauce: 1 tsp