Braised Sumac Beef with Chickpeas & Eggplant

A seriously good melt-in-your-mouth braised sumac beef with chickpeas and eggplant that’s cooked twice until tender and juicy. Finished with loads of lemon and fish sauce which really lifts things up and keeps things feeling light this time of year.

Serve it with steamed rice, a dollop of greek yogurt and a scattering of fresh coriander / steamed greens for extra fibre. You can even add some flatbreads into the mix to make things extra special (I would).

Lunch

Dinner

A Little Longer

Serves 3-4

Prep Time 10 Mins

Cook Time 120 + Mins

Method

1
Preheat the oven to 180 degrees celsius. Add the eggplant and 2 tablespoons of olive oil to a large, flat roasting tray and toss to coat. Season generously with salt and cook until soft and golden.
2
Meanwhile, place a large pot over medium-low heat. Add 2 tablespoons of olive oil and the onion. Sweat until soft and translucent. Next, add the garlic, red chilli, Aleppo pepper, sumac, Chinese five spice and butter. Cook until the onion mixture is coated in the spices and the garlic becomes fragrant. Deglaze the pot with the sherry vinegar, then transfer into a bowl.
3
Turn the heat up to medium-high and add 1 tablespoon more olive oil. Add the steak to the pot, browning on all sides. Next, add the tomato paste and onion mixture back into the pot and cook until it’s incorporated and coating the meat.
4
Add the eggplant and chicken stock, then cover with a lid. Allow to simmer for 2 hours.
5
Add the chickpeas and cook for a further 40 minutes.
6
Finally, season with lemon zest, juice, fish sauce and salt and pepper to taste. Divide and serve the stew among bowls with some basmati rice. Top with a dollop of yoghurt and a scattering of coriander.