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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and fry the onion, stirring occasionally, until starting to turn golden. Add the mince and break up with a wooden spoon, then continue cooking until browned. Stir in the cumin seeds, harissa and tomato purée, then add the bouillon powder, chickpeas plus the liquid from the can, apricots and 150ml water. Stir well, then cover the pan and cook over a low heat for 20 mins.

  • STEP 2

    Meanwhile, bring a litre of water to the boil then add the bulgur. Cover and cook over a medium heat for 15 mins, until tender. Drain if there's any water left in the pan. Stir through the mint and serve with the spicy mince mixture, scattered with the toasted almonds.

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A star rating of 4.8 out of 5.4 ratings
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