Beef with chickpeas, silverbeet and pumpkin
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make high-fibre, low GI chickpeas a must-have on your weekly shopping list.
Ingredients
Reduced fat oil spread
2 tsp
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Pumpkin
200 g, coarsely grated
Salt reduced chicken stock
⅓ cup(s), (80ml)
Canned chickpeas, rinsed and drained
1 400g can, (1x 400g can)
Silverbeet
½ cup(s), (3 leaves, shredded)
Beef rump steak, raw
400 g, (buy 500g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Melt the spread in a medium non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring, over medium heat for 5 minutes or until soft. Add the pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the chickpeas and silverbeet and stir gently over medium heat for 2 minutes or until silverbeet wilts. Season with salt and pepper. Cover and set aside to keep warm.
2
Meanwhile, preheat a chargrill or barbecue on medium-high. Lightly spray the steak with oil and season with salt and pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest before thinly slicing.
3
Divide the chickpea mixture among 4 serving plates. Top with steak and drizzle with any pan juices. Sprinkle with the parsley and serve with lemon wedges.
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