Beef & chickpea skillet
350 cals, 31p, 18c, 14f (per meal)
1 1/2 cup(s) (356mL)
1 tbsp (6g)
1 tbsp (15mL)
2 clove(s) (6g)
1 can (448g)
2 tbsp (32g)
2 large (328g)
1 large (150g)
1 lbs (452g)
1
Heat oil in a large skillet over medium heat. Add beef, break apart, and cook until browned. Stir in cumin, garlic, and some salt/pepper. Cook 1 minute.
2
Add the onion and bell pepper. Cook for about 5-8 minutes until veggies have softened.
3
Stir in tomato paste. Cook 2 minutes, then add water to deglaze the pan. Bring to a simmer, lower heat and continue simmering 5 minutes, uncovered.
4
Stir in chickpeas and cook until they are heated through, about 3 minutes. Season with more salt/pepper if desired.
5
Serve.