Name: Rice Bowls with Harissa Beef, Chickpeas, and Olives
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 1 teaspoon table salt, divided; 3 garlic cloves, chopped; 1 pound 85 percent lean ground beef; 3 tablespoons harissa, plus extra for serving; 1 tablespoon tomato paste; 2 (15-ounce) cans chickpeas, undrained; 2 carrots, peeled and chopped; ½ cup pitted green olives, chopped coarse; ½ teaspoon pepper

Why This Recipe Works

We flavored this chili-like dish with harissa, a spicy, aromatic chile paste used throughout North Africa and parts of the Middle East.

Before You Begin

Serve over rice and top with sour cream and chopped fresh cilantro.

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beef, breaking up large chunks with wooden spoon, and cook until lightly browned, 5 to 7 minutes. Stir in harissa and tomato paste and cook until pastes darken slightly, 1 to 2 minutes.

Stir in chickpeas and their liquid, carrots, olives, pepper, and remaining ½ teaspoon salt and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender and liquid is thickened and glossy, 10 to 12 minutes. Season with salt and pepper to taste. Serve, passing extra harissa separately.