Carrot houmous with Moroccan-style beef

Carrot houmous with Moroccan-style beef

https://www.coop.co.uk/recipes/carrot-houmous-with-moroccan-style-beef

Bring some North African flavour to your table with this simple, moreish dish, made with spiced beef mince and served with pitta breads

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    35%
    2928kj 700kcal
  • Fat
    High 42%
    29.2g
  • Saturates
    Low 29%
    5.7g
  • Sugar
    Med 28%
    25.5g
  • Salt
    Low 25%
    1.5g

% of adult’s reference intake | Carbohydrates per serving : 61g

Shop online and get delivery or collection within 2 hours.

Shop online and get delivery in as little as 2 hours.

Available in selected areas around the UK.

Please switch to another browser to Order online

Ingredients

  • 4 carrots, chopped
  • 2 x 200g tubs Co-op reduced fat houmous
  • Juice of 1 lemon
  • 3 tbsp pine nuts
  • 1 tbsp Co-op olive oil
  • 1 red onion, finely chopped
  • 500g pack Co-op 5% fat British beef mince
  • 2 tbsp Co-op clear honey
  • 1 tsp ground cinnamon
  • 1 tbsp paprika
  • 25g pack mint, leaves only, half whole, half chopped
  • 4 Co-op wholemeal pittas, toasted

Method

  1. Boil the carrots in water for 5-7 mins, or until tender
  2. Drain and purée with a stick blender, then stir in the houmous and half the lemon juice. Season to taste
  3. Heat a dry frying pan and toast the pine nuts for a few minutes, until just golden
  4. Remove and set aside
  5. Put the oil in the pan and cook the onion for 3-4 mins over a medium heat, until starting to soften
  6. Turn up the heat and stir in the mince
  7. Cook, breaking it up with a wooden spoon, for 5 mins, or until cooked through, then season
  8. Stir in the honey, cinnamon and paprika, plus the remaining lemon juice, then cook for another minute
  9. Season, remove from the heat and stir in the chopped mint
  10. Divide the houmous mixture between four plates and spoon over the mince, then top with the pine nuts and remaining mint leaves
  11. Serve with the pittas on the side

Explore more recipes