Beef with chickpeas, silverbeet and pumpkin
reduced fat oil spread
1 medium, thinly sliced
1 clove(s), crushed
200 g, coarsely grated
salt reduced chicken stock
⅓ cup(s), (80ml)
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x 400g can)
½ cup(s), (3 leaves, shredded)
lean beef rump steak
400 g, (buy 500g)
fresh flat-leaf parsley
¼ cup(s), chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.