‘Super Iron’ Supper

‘Super Iron’ Supper

From Stonesoup

While I prefer to focus on eating real food rather than trying to get specific nutrients, sometimes it is fun to really have a specfic focus when creating a recipe. Like this meal of my favourite iron-rich (and pregnant-lady-friendly) foods.

450g (1lb) minced (ground) beef
1 can chickpeas (400g / 14oz)
1 bag baby spinach
3-4 tablespoons tahini (optional)
3-4 tablespoons lemon

1. Heat a little oil in a large frying pan. Cook beef on a medium high heat until well browned.

2. Add chickpeas and cook for another few minutes to warm. Taste and season with salt and pepper.

3. To serve divide baby spinach between two bowls. Top with beef and chickpeas. Drizzle over tahini (if using) and finish with lemon juice.

Variations

vegetarian / vegan – replace beef with extra chickpeas or cooked lentils.

no tahini? – tahini is a paste made from sesame seeds. You could just skip it or replace with your favourite nut butter such as almond or cashew butter. Or a handful of sesame seeds, cashews or almonds will also do the trick.

different greens / more veg – add any wilted leafy green such as kale, collard greens, spinach, chard (silverbeet).

more substantial – add more chickpeas or other legumes. You could also try serving with warm flat bread.

hot! – add some chopped fresh red chilli to the beef as it cooks.

paleo (grain, legume & dairy-free) – replace chickpeas with shaved snow peas.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

chickpeas – keep them in the pantry.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

tahini – I keep mine in the pantry but will keep longer in the fridge if open.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

Prepare Ahead

Yes! Just cook as per the recipe but keep the sauce and leaves separately. Will keep in the fridge for 2 weeks or can be frozen.