Morrocan Beef with Pumpkin And Chickpea Salad and Eggplant Aioli

Roasted chickpeas are delicious as snacks as well!

My Gluten-Free Food Bag
Morrocan Beef with Pumpkin And Chickpea Salad and Eggplant Aioli

This dish most recently appeared in My Gluten-Free Food Bag on Sunday, January 15, 2017.


  • 400g pumpkin, diced 1–2cm (leave skin on)
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon GF Moroccan beef spice mix


  • 550g beef rump steaks (at room temperature)
  • 1½ tablespoons olive oil
  • 1 teaspoon GF Moroccan beef spice mix
  • ¼ teaspoon salt


  • 2 carrots
  • 2 courgettes
  • 2 tablespoons GF mild sweet chilli sauce
  • 40g GF Moroccan eggplant dip


  • 40g GF Moroccan eggplant dip
  • 1½ tablespoons GF mayonnaise
  • Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
  • 1 Toss pumpkin, chickpeas and first measure of GF Moroccan beef spice mix on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 20–25 minutes, until pumpkin is golden and cooked though. Turn once during cooking.
  • 2 Pat beef dry with paper towels and place in a shallow bowl. Rub with olive oil, second measure of GF Moroccan beef spice mix and salt. Set aside to marinate at room temperature for about 5 minutes. While beef marinates, prepare the rest of the meal.
  • 3 Use a vegetable peeler to peel carrots (discard outer peel) then peel carrots and courgettes into long, thin ribbons. Thinly slice carrot and courgette cores. Place all in a large bowl, along with all remaining salad ingredients, mix to combine and season to taste with salt and pepper.
  • 4 Heat a drizzle of oil in large fry-pan on high heat. Cook beef, in batches if needed, for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for a few minutes before slicing thinly against the grain.
  • 5 While beef is cooking, mix together eggplant aioli ingredients in a small bowl and set aside. Toss cooked pumpkin and chickpeas through salad.
  • To serve, Divide pumpkin and chickpea salad between plates and top with slices of Moroccan beef. Serve eggplant aioli on the side.
  • SERVES 4-5

Nutritional Information

  • Energy: 2019 kj / 483 kcal
  • Protein: 29.7g
  • Carbohydrate: 18.3g
  • Fat: 32.1g


  • Pantry staple

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