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Steak with tomatoes and chickpeas

  • 0:10 Prep
  • 0:12 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 1 medium brown onion, halved, thinly sliced
  • 410g can Indian style chopped tomatoes with curry spices
  • 400g can chickpeas, drained, rinsed
  • 100g baby spinach
  • 8 (385g total) beef sizzle steaks
  • Steamed chat potatoes, to serve


  • 1
    Heat half the oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until golden and softened. Add tomato and chickpeas. Cook, stirring, for 2 to 3 minutes or until heated through. Stir through spinach. Cook for 1 to 2 minutes or until spinach has wilted.
  • 2
    Heat a large frying pan over medium-high heat. Drizzle steaks with remaining oil. Cook for 30 seconds each side for medium or until cooked to your liking. Serve steaks with tomato mixture and steamed potatoes.

Source: taste.com.au


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