Moroccan steaks with chickpea stew

1
Start with the chick pea stew. Preheat the oven to 180C. Put all the ingredients for the chick pea stew in an ovenproof pan or baking tray. Cover with a lid or foil if using a tray and bake for one hour, until the vegetables are soft and the chick peas have turned a gorgeous golden red. Season with salt and pepper and keep warm. Serve garnished with the herbs.
2
Prepare the carrots. Put the carrots in a medium-sized saucepan. Add the brown sugar, vinegar, orange juice, butter and 100ml water. Bring to the boil then reduce the heat to medium. Cook for 10-12 minutes then increase the heat to high. Reduce the liquid until it starts to coat the carrots in a sticky glaze. Season with salt and pepper and leave covered until ready to serve.
3
For the creamed greens, set a large saucepan with the butter over a medium heat. Cook the onion for 4-5 minutes, until it starts to turn translucent. In stages, add the kale and spinach leaves, stirring to wilt each batch. Cook for another 10 minutes until the greens are softened. Stir in the mayonnaise and double cream, cook for 2 minutes, then season. Keep warm on a low heat until needed.
4
Now move on to the steaks. Combine the tajine mixture and butter. Chill in the fridge until needed. Once ready to cook the steaks, pat them dry, season well with salt and drizzle with oil. Sear in a medium-hot frying pan for 2 minutes, then flip over. Add the Moroccan butter and use to baste the steaks until cooked to your liking. Leave to rest then slice to serve with the chick pea stew, creamed greens and carrots, garnished with pistachios.

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