I love a mixed protein source recipe! Chickpeas contain protein even though their macro category is carbohydrate. When we want to eat high protein, pairing an animal protein with a plant-based food source that contains protein, is a great way to increase our protein and fiber! Check out this easy and delicious recipe!
Ingredients
ground beef (93% lean)
1 lbs (452g)
onion, diced
1 large (150g)
bell pepper, sliced
2 large (328g)
tomato paste
2 tbsp (32g)
chickpeas, canned, rinsed & drained
1 can (448g)
garlic, minced
2 clove(s) (6g)
oil
1 tbsp (14ml)
ground cumin
1 tbsp (6g)
water
1 1/2 cup(s) (356ml)
Instructions
Heat oil in a large skillet over medium heat. Add beef, break apart, and cook until browned. Stir in cumin, garlic, and some salt/pepper. Cook 1 minute.
Add the onion and bell pepper. Cook for about 5-8 minutes until veggies have softened.
Stir in tomato paste. Cook 2 minutes, then add water to deglaze the pan. Bring to a simmer, lower heat and continue simmering 5 minutes, uncovered.
Stir in chickpeas and cook until they are heated through, about 3 minutes. Season with more salt/pepper if desired.
Serve.
Servings: 4
Macros: 351cals, 31p, 14f, 18c, 8fiber (per serving)
Comments