1 tsp olive oil
½ brown onion, finely chopped
200 g extra-lean beef mince
1 large clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ cube Massel salt-reduced chicken-style stock powder
250 ml (1 cup) boiling water
2 large tomatoes, chopped
1 large red capsicum, chopped
2 tbsp currants
2 x 120 g canned four bean mix, rinsed and drained
zest of ½ lemon
50 g fresh baby spinach leaves
20 g reduced-fat feta cheese, crumbled
1 tbsp chopped flat-leaf parsley
1 tbsp pine nuts, toasted (see notes, below)
- Heat oil in a medium non-stick frying pan over a medium heat. Add onion. Cook, stirring often, for 4-5 minutes or until onion starts to soften. Increase heat to high. Add mince and garlic. Cook, stirring, for 2-3 minutes or until mince is browned. Add cumin, coriander and paprika. Cook, stirring, for 1 minute.
- Put stock cube and boiling water in a heatproof jug and stir to combine. Add tomato, capsicum, currants and stock to pan. Cover and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
- Add beans and lemon zest. Cook, uncovered, for 10 minutes. Stir in spinach. Top with feta, parsley and pine nuts to serve.