Harissa Beef and Chickpea Pot
Makes 1 serving

INGREDIENTS
120 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
100 g Chickpeas, tinned and drained (Under half a tin, drained. Drained weight. A 400 g tin drains to about 240 g.)
200 g Chopped tomatoes, tinned
80 g Spinach
60 g Onion
2 tsp (12 g) Harissa paste
4 g Olive oil
2 cloves, about 6 g Garlic
1 tsp Ground cumin
A squeeze Lemon juice
To taste Salt

METHOD
1. Soften the chopped onion in the oil for six minutes. Add the mince and fry hard until browned, breaking it up.
2. Stir in the garlic, cumin and harissa for a minute, then the tomatoes and chickpeas. Simmer for fifteen minutes until thick.
3. Fold in the spinach until it wilts, season, and finish with lemon.

Check ingredient packaging for allergen information.

RECIPE NOTES
The chickpeas are the carbohydrate, at about 20 g. It eats like a stew and needs nothing alongside, though a spoon of yogurt on top is 30 kcal well spent.
Harissa varies a lot in heat between jars. Two teaspoons of a hot one is plenty; a mild one may want double.

Full recipe: https://www.getfuel8.com/recipes/harissa-beef-chickpea-spinach-pot
