Name: Beef kofta and chickpea bowls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz 93% lean ground beef; 2 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground coriander; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 2/3 cup canned chickpeas, drained and rinsed; 2/3 cup cherry tomatoes, halved; 2 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice

Nutrition

Per serving

576 calories

Protein: 55g; 38% of calories
Carbs: 34g; 23% of calories
Fat: 25g; 38% of calories

Instructions

Prep 20 min · Cook 5 min

In a mixing bowl, combine the ground beef, half the minced garlic, half the cumin, the coriander, half the salt, and the black pepper. Mix with your hands until just combined. Shape the mixture into 4 oval-shaped logs.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the beef kofta and cook for 4 minutes. Flip and cook for 4 to 5 minutes more until browned on all sides and cooked through. Done when browned and opaque in the center, 160°F.
Transfer the kofta to a plate to rest. In the same skillet, add the remaining oil, garlic, and cumin. Cook for 1 minute until fragrant. Add the chickpeas, tomatoes, and the remaining salt. Cook, stirring often, for 3 minutes until the tomatoes begin to soften and the chickpeas are warmed through.
Stir the lemon juice and fresh parsley into the chickpea mixture. Remove from the heat and toss to coat. Serve the beef kofta on top of the warm chickpea salad.

Nutrition

Ingredients

Instructions

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