WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Spicy beef with aubergine & chickpeas

4
Prep: 15 Mins
Cook: 15 Mins
Serves: 4
Difficulty: Easy
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Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium aubergine, cut into 1.5cm pieces
  • 1 small Red onion(s), finely chopped
  • 350g extra lean beef mince (5% fat), raw
  • 1 individual Chilli, Green or Red, long fresh red chilli, deseeded, finely chopped
  • 2 clove(s) Garlic, crushed
  • 1 level teaspoons Garam Masala
  • 400 g Chick Peas, cooked, drained, rinsed
  • 1 cube(s) Beef stock cube(s), to make 125ml stock
  • 1 portion(s) Spinach, young leaf, chopped
  • 80g 0% fat natural Greek yogurt, to serve

Instructions

  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.

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