Quick Middle Eastern Beef & Chickpea Bowl

• Drain and rinse chickpeas (see ingredients). Finely chop cucumber, radish and onion (see ingredients). Slice lemon into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a small bowl, combine tahini, Greek-style yoghurt, the honey and a squeeze of lemon juice. Season with salt and pepper. Set aside. • In a medium bowl, combine cucumber, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion, breaking up with a spoon, until just browned, 7-8 minutes. • Add chickpeas, tomato paste and chermoula spice blend and cook, until fragrant, 1-2 minutes. • Reduce pan to medium, add the water and brown sugar and simmer, stirring, until combined, 2-3 minutes. Season to taste.