This jacket potato recipe is perfect for these summer evenings when you want to whip up something tasty and nutritious without spending hours in the kitchen! It’s packed full of spices, groud beef, chickpeas, crunchy salad and yogurt. This well balance meal will leave you feeling satisfied.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 14oz pack organic beef mince
- 2 garlic cloves, crushed
- 1 tbsp ras el hanout spice mix (or use 1 tsp each ground cumin and cilantro with a good pinch of cinnamon)
- 1 3/4 Cup chopped tomatoes
- 10 fl oz chicken stock
- 1 3/4 Cup chickpeas, drained and rinsed
- 4 large tomatoes, deseeded and chopped
- ½ cucumber, halved lengthways, seeds scraped out with a teaspoon, then chopped
- Large handful chopped mint or parsley
- Jacket potatoes and yogurt to serve
- Heat 1 tbsp of the oil in a large pan and fry the onion for 8 minutes until softened. Add the ground beef and fry for another 5-6 minutes until the beef has browned, breaking it up with a wooden spoon.
- Add the garlic and spice mix, cook for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with stock and add that too. Season well 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 remaining 1 tbsp oil and plenty of seasoning.
- Serve the mince piled onto hot jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.
Make a double batch of mince and freeze for up to 3 months. Defrost overnight in the fridge, then reheat. It’s also good with rice.