Seared Beef Rump & Crushed Herby Chickpeas
with Baby Spinach
Dinner will be ready in a flash with this quick and easy meal. Nestle your perfectly seared beef rump on a bed of herby, smashed chickpeas for a protein double whammy. Simple and delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Beef Rump
1 tin
Chickpeas
1
Carrot
½
Red Onion
2
Garlic
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Paste
1 packet
Baby Leaves
Not included in your delivery
1 drizzle
olive oil
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, drain and rinse chickpeas.
• Grate carrot.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• While the pork is resting, wash out the frying pan, then return to medium-heat with a drizzle of olive oil. Cook onion, until just tender, 3-4 minutes. Add carrot and chickpeas and cook until tender and warmed
through, a further 3-5 minutes.
• Add tomato & herb seasoning, garlic and tomato paste and cook, stirring until fragrant, 1 minute.
• Stir in the water and baby leaves until slightly thickened and wilted,2-3 minutes. Remove pan from heat and gently crush chickpeas with a potato masher or fork. Season to taste.
TIP: Add a splash of water if the chickpeas look dry
• Slice beef.
• Divide crushed herby chickpeas between bowls. Top with seared beef rump to serve. Enjoy!
