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Photo of Beef with chickpeas, silverbeet and pumpkin by WW

Beef with chickpeas, silverbeet and pumpkin

Total Time
30 min
15 min
15 min
Make high-fibre, low GI chickpeas a must-have on your weekly shopping list.


Reduced fat oil spread

2 tsp

Brown onion

1 medium, thinly sliced


1 clove(s), crushed


200 g, coarsely grated

Salt reduced chicken stock

cup(s), (80ml)

Canned chickpeas, rinsed and drained

1 400g can, (1x 400g can)


½ cup(s), (3 leaves, shredded)

Beef rump steak, raw

400 g, (buy 500g)

Fresh flat-leaf parsley

¼ cup(s), chopped


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.