Name: Rice Bowls with Harissa Beef, Chickpeas, and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

Instructions

1.
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 a 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.
2.
Stir in chickpeas and their liquid, carrots, olives, pepper, and remaining ½ teaspoon salt and bring to a 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.