A simple, tasty dish, packed full of spices with succulent rump steak
I love this rump steak, roasted tomatoes peppers and crispy chickpeas dish, it’s perfect after a busy day to whip up.
- PREP TIME: 5 mins
- COOK TIME: 40 mins
- DIFFILCULTY: easy
- IDEAL FOR: easy meal, midweek meal, sharing dish
Rump steak, roasted tomatoes peppers and crispy chickpeas
A great recipe from Bold Beans with a little tweak.
It’s a mainly hands-off cook as you let the oven gently soften the peppers and cherry tomatoes.
The juices release and create beautiful flavours.
While your chickpeas crisp up.
Then just serve on top of the whipped feta with some warmed pita bread.
Ingredients
- 200 g (grass fed) rump steak
- 4 red and yellow peppers, halved and deseeded
- 150g cherry tomatoes
- 2 large pinches of saffron threads (optional)
- 2 tbsp paprika (1 tbsp for each baking tray)
- 1 tbsp honey
- 4 tbsp olive oil (2 tbsp for each baking tray)
- 2 cloves garlic, thinly sliced
- 1 jar (or 2 x 400g) of Chickpeas, drained
- 1 tbsp cumin
- 1 handful of parsley, finely chopped
- 200g block of feta
- 1/2 lemon juice
- 150g Greek yoghurt
Method
- Preheat the oven to 180°C
- Take two baking trays and line with baking paper
- Place the cherry tomatoes, red peppers on one tray and add the garlic, paprika, saffron, honey and oil, season and mix everything together coating the peppers and tomatoes.
- Take another tray and add the chickpeas, 1 tbsp paprika, cumin, olive oil, season and mix well.
- Bake in the oven for approx. 45 mins, or until the peppers and tomatoes have softened nicely and the chickpeas are crisping (keep checking on the chickpeas so they don’t burn).
- In the meantime, add the feta, yoghurt, lemon, 1 tbsp olive oil and half the parsley into a bowl and mix with a fork. Season to taste.
- Serve on a large plate with whipped feta, then top with the peppers and tomatoes, the chickpeas and sprinkle with parsley. Drizzle over some olive oil.
- Serve with some pita bread or sourdough.
For more chickpea recipes, visit here.
