Meal Details
1. Moroccan beef chili with chickpeas
561cal, 44p, 32c, 24f (per meal)
1 1/3 lbs (605g)
2 2/3 tbsp (43g)
2 2/3 tbsp (40mL)
2 2/3 small can(s) (605g)
1 1/3 medium (2-1/2" dia) (147g)
4 clove(s) (12g)
1 1/3 can(s) (560g)
2 tsp (4g)
2 2/3 tsp (6g)
1/4 tbsp (2g)
2 2/3 tsp (6g)
1 1/3 can(s) (597g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in a pot over medium heat. Add the onion and cook, stirring occasionally, until softened, 8-10 minutes.
2
Stir in the tomato paste, garlic, spices, and a pinch of salt, and cook for 1-2 minutes until fragrant.
3
Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, until browned and no longer pink.
4
Stir in the tomato sauce, diced tomatoes, and chickpeas. Cover and simmer for 10-20 minutes, stirring occasionally. Season to taste with salt and pepper. Serve.
5
Recipe Tip: Have extra spinach or kale on hand? Stir it in during the last few minutes of cooking for a nutrient boost.
2. Bone both rice
184cal, 8p, 36c, 1f (per meal)
1
In a saucepan with a good fitting lid bring bone broth to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
6
Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.