This wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
Beef with Silverbeet and Middle Eastern Spices
A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.
2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper
1 Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.
2 Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.
3 Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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