Skillet-Seared Beef & Chickpeas

Hearty ground beef quickly seared with tender chickpeas and diced tomatoes in a robustly spiced sauce, served over fluffy quinoa for a nutritious and fast weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.19/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• savory

Ingredients

• 1 cup quinoa (uncooked)
• 1 tablespoon olive oil
• 1.5 pound ground beef
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 can chickpeas (rinsed, drained)
• 14.5 ounce diced tomatoes (undrained)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Cook quinoa according to package directions. Keep warm.
2. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add diced yellow onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion softens and garlic is fragrant.
4. Stir in the rinsed and drained chickpeas, diced tomatoes (undrained), tomato paste, ground cumin, paprika, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld.
5. Serve the skillet beef and chickpeas immediately over the warm quinoa, garnished with fresh parsley if desired.

Notes

For extra spice, add a pinch of cayenne pepper with the cumin and paprika. This dish reheats well for next-day lunches.

Nutrition (per serving)

• Calories: 520
• Protein: 42.8 g
• Carbohydrates: 45.1 g
• Fat: 20.3 g
• Fiber: 9.5 g
• Sodium: 720 mg
• Saturated Fat: 8.5 g
• Sugar: 5.9 g
• Cholesterol: 100 mg