- 2 sirloin minute steaks
- 2 tsp ras el hanut
- 2 red onions
- A handful of flat leaf parsley, leaves only
- 400g tin of chickpeas
- 1 lemon
- 50g lamb's lettuce
- 2 tsp + 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
Pop the steaks in a dish. Sprinkle 1 tsp ras el hanut over each steak. Drizzle each steak with 1/2 tsp olive oil. Rub the oil and spices into the steaks. Set aside to marinate.
Peel and finely slice the red onions. Set a frying pan on a medium-low heat. Warm it for 1 min, then add the onions with 1 tbsp olive oil. Season with a pinch of salt and pepper. Cook them, stirring often, for 15-20 mins till they are soft and browned. If they start to catch and burn, the heat is too high. Turn it down and add a splash of water, if necessary.
While the onions cook, drain the chickpeas. Tip them into a pan and pour in enough boiling water to cover them. Pop on the lid and bring to the boil, then turn the heat down and simmer for 8 mins. They should be nice and soft. While the chickpeas cook, finely chop the parsley leaves. Juice the lemon.
Drain the cooked chickpeas. Tip the chickpeas back into the pan. Add most of the parsley and all the lemon juice with salt and pepper. Mash. Put the lid back on the pan and set aside while you fry the steaks.
The onions should be ready, so scoop them out of the pan onto a plate. Put the frying pan back on the hob, and turn the heat up.
When the frying pan is smoking hot, add the steaks. Fry them for 1-3 mins on each side, depending on how well done you like them. Transfer the steaks to a plate. Cover with foil. Rest for a few mins.
Toss the lamb's lettuce with 1 tsp olive oil and a little salt and pepper. Serve the steaks with the chickpea mash, caramelised onions and lamb's lettuce, garnished with the last of the chopped parsley.
Roast with the most
Add a pinch of your leftover ras el hanut to your leftover chickpeas with 1-2 tsp oil. Tip them into a roasting tin and roast at 200°C/Fan 180°C/Gas 6 for 20-30 mins to make a crunchy snack.