Moroccan beef chili with chickpeas
421cal, 33p, 24c, 18f (per meal)
1 tsp (3g)
1 tbsp (5g)
4 tsp (8g)
4 tsp (9g)
2 can(s) (896g)
2 can(s) (840g)
4 small can(s) (908g)
6 clove(s) (18g)
4 tbsp (64g)
2 medium (2-1/2" dia) (220g)
4 tbsp (60mL)
2 lbs (908g)
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.