This hearty dish is perfect for chilly evening. This recipe has 6 servings at 0.5 bites each
- 1 large onion
- 3 garlic cloves
- 800g lean beef pieces
- 1 beef stock cube
- 1 carrot, chopped
- 1 tin of chick peas
- 1 500g carton of passata
- 18 dates
- orange zest
- coriander, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp chili flakes
- 180g uncooked basmati rice, boiled
- low cal cooking spray
Mix together all the spices too create a blend for beef. Use half of this blend to rub into beef then cover beef with clingfilm and place in the fridge, preferably overnight, or at least for a few hours to marinate.
When you’re ready to cook, fry chopped onion and garlic until soft using low cal cooking spray. Once browned, remove from pan and set aside.
Brown the beef in the pan, add remaining spice blend and stir through.
Return onion and garlic mix to pan and stir until thoroughly combined.
Drain and rinse chickpeas and place in a pot along with your beef, veggies and passata.
Bring to boil, cover and reduce on a low heat for 1 ½ hours.
(This can also be done in a slow cooker to enhance the flavour, 8 hours on low heat)
20 minutes before serving add the orange zest and the chopped dates.
Serve over a portion of boiled basmati rice, with chopped coriander on top.
Thanks to Leader Ann Marie O’Keefe for the recipe!