The finished recipe. Harissa Beef and Chickpea PotIngredients 1 to 6. 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 pasteIngredients 7 to 11. 4 g Olive oil. 2 cloves, about 6 g Garlic. 1 tsp Ground cumin. A squeeze Lemon juice. To taste SaltStep 1. Soften the chopped onion in the oil for six minutes. Add the mince and fry hard until browned, breaking it up.Step 2. Stir in the garlic, cumin and harissa for a minute, then the tomatoes and chickpeas. Simmer for fifteen minutes until thick.Step 3. Fold in the spinach until it wilts, season, and finish with lemon.
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