Ranch Steak, Apricot & Chickpea Tagine

🥘 Ingredients

• basmati rice
  ¾ cup
• black pepper
  ½ tsp
• butter
  1 tbsp
• chickpeas
  1 unit
• cilantro
  ½ cup
• cooking oil
  2 tbsp
• dried apricots
  ½ cup
• garlic
  2 clove
• hot sauce
  1 tsp
• jalapeño
  1 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• ranch steak
  8 oz
• salt
  1 tsp
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

1. 

   1

   veggie stock concentrate sour cream chickpeas onion zucchini lemon ranch steak garlic jalapeño dried apricots cilantro tunisian spice blend hot sauce basmati rice sliced almonds salt olive oil cooking oil butter black pepper

   veggie stock concentrate: 1 unit, sour cream: 2 tbsp, chickpeas: 1 unit, onion: 1 unit, zucchini: 1 unit, lemon: 1 unit, ranch steak: 8 oz, garlic: 2 clove, jalapeño: 1 unit, dried apricots: ½ cup, cilantro: ½ cup, tunisian spice blend: 1 unit, hot sauce: 1 tsp, basmati rice: ¾ cup, sliced almonds: 2 tbsp, salt: 1 tsp, olive oil: 2 tbsp, cooking oil: 2 tbsp, butter: 1 tbsp, black pepper: ½ tsp
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 minutes .
3. 

   3

   While rice cooks, in a small bowl, combine cilantro, olive oil, a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.
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 minutes .
5. 

   5

   Add water and remaining veggie stock concentrate to pan.
6. 

   6

   Fluff basmati rice with a fork; stir in butter. Season with salt and pepper.