Photo of Spicy beef with aubergine & chickpeas by WW

Spicy beef with aubergine & chickpeas

Points® value
Total Time
30 min
15 min
15 min
Bring a bit of spice to the dinner table with this Indian-style bowl


Olive Oil

1 tablespoon(s)


1 medium, cut into 1.5cm pieces

Red onion

1 small, finely chopped

Extra lean beef mince (5% fat), raw

350 g

Chilli, green or red

1 individual, long fresh red chilli, deseeded, finely chopped


2 clove(s), crushed

Garam Masala

1 teaspoon(s), level

Chickpeas, cooked

400 g, drained, rinsed

Beef stock cube(s)

1 cube(s), to make 125ml stock


1 portion(s), young leaf, chopped

0% fat natural Greek yogurt

80 g, to serve


  1. Heat 2 tsp of the oil in a large wok or frying pan over a high heat. Stir-fry the aubergine, in batches, for 2 minutes or until golden. Transfer to a bowl.
  2. Heat the remaining oil in the same wok over a medium-high heat. Stir-fry the onion for 2-3 minutes or until golden. Add the mince and stir-fry for 3-4 minutes or until browned, breaking up any lumps with a wooden spoon. Add the chilli, garlic and garam masala and stir-fry for 1 minute or until fragrant, then stir in the chickpeas and stock. Reduce the heat and simmer for 2 minutes.
  3. Return the aubergine to the wok along with the spinach and cook for 2-3 minutes or until the aubergine is heated through and the spinach wilted. Serve with the broccoli and yogurt.