As soon as I tasted it, I knew that I had been missing out! After this little revelation, I set out to use it in more dishes where I could, and in place of meat if possible, and that’s where this dish was born. You can serve this stew on its own or, if you want to bulk it out further, I also like to serve it with ready-made couscous, which just needs boiling water added to it. Remember to add the extra calories if you add to the dish.

Tip – If you’d like to make this recipe veggie, replace the normal feta with vegetarian feta cheese.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 4 points or 147 cals, 7.4g fat, 14.6g carbs, 6.0g protein

INGREDIENTS

2 large aubergines (around 400g), cut into large chunks

1 red onion, peeled and sliced

2 peppers, deseeded and sliced

1 courgette, diced

1 tsp ground cumin

1 tbsp each of tomato puree and red wine vinegar

2 tbsp harissa paste

½ tbsp honey

1 vegetable stock cube made up with 400ml water

60g feta, crumbled (if vegetarian, use vegetarian feta)

10g each fresh mint and fresh parsley, finely chopped

1 lemon

Low calorie cooking spray

METHOD

1. Take a large saucepan, spray with low-calorie cooking spray and fry the aubergine in batches for 2–3 minutes per batch until it is nicely browned on all sides. Remove the aubergine from the pan and pop to one side on a plate.
2. Next, add the onion, peppers, courgette and cumin to the pan and spray with the low-calorie cooking spray. Fry for 3–4 minutes until the onion is soft and then add the aubergine back into the pan.
3. In a jug, mix together the tomato purée, red wine vinegar, harissa paste, honey and vegetable stock. Stir until well combined and then pour into the pan over the veggies.
4. Add a lid and simmer over a medium heat for 10 minutes. Remove the lid and then simmer uncovered for a further 5 minutes (this will reduce the stock down further so the dish is not watery). The lovely flavoured stock should start absorbing nicely into the veggies.
5. Remove from the heat and add half the feta, mint and parsley. Squeeze in the juice of half a lemon and stir.
6. To serve, dish up and then finish with a sprinkle of the reserved feta, mint, parsley and lemon juice

The post Moroccan Aubergine Stew first appeared on Slimming Kitchen Secrets.

If you aren’t a fan of lamb mince you can replace with your preferred alternative although the lamb flavour really goes well here with the overall flavours of the dish. You don’t need very much mince per person so I either cook the whole pack of mince and reserve the rest for lunches/the freezer, or I cook just as much as I need and save the rest of the mince for another dish.

You can replace the goat’s cheese with feta cheese if you prefer too.

The flatbread you use in this dish makes the biggest difference; you want a nice soft bread that allows you to roll up all the ingredients inside. I like the Deli Kitchen Flatbreads which are 6 points each and recently Sainsbury’s have started doing their own version of these too and they are just as good.

To serve you can either slice these up like a pizza or you can roll and eat like a wrap. You can also either assemble the wraps for those you are serving, or pop everything in the middle of the table and allow everyone to do it themselves. Either way, the end result is delicious!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 447 cals, 18.3g fat, 41.7g carbs, 26.0g protein

INGREDIENTS

1 red onion, finely sliced

½ tsp each sugar and salt

Juice of 1 lemon

160g lean lamb mince (10% fat)

2 tsp harissa spice mix

6 tsp harissa paste (I like Belazu Rose Harissa Paste)

4 x Greek style flat bread (I use Deli Kitchen)

4 tbsp tomato puree

60g goats cheese, roughly torn/chopped into 1cm chunks

Small pack of pomegranate seeds (around 80g)v or 1/2 a pomegranate, deseeded

10g each fresh coriander and mint, finely chopped

100g fat free Greek yoghurt

Salt and black pepper

METHOD

1. Preheat the oven to 180°C (fan).
2. Start by popping the red onion into a small bowl and sprinkling over the sugar, salt and lemon juice. Mix and keep to one side so that the onion pickles while you finish preparing the rest of the dish. Stir periodically to make sure that the onion is in the lemon juice.
3. Put the mince and harissa spice mix in a large pan, season with salt and pepper and fry for 7–9 minutes until cooked.
4. While the mince is cooking, you can get on with preparing the other ingredients (basically get everything out and chop up the goat’s cheese and herbs).
5. Drain any excess fat from the mince, then add 1 teaspoon of the harissa paste and fry for another minute. Take the pan off the heat.
6. Once the mince is cooked, you are ready to assemble. Onto each flatbread add 1 tablespoon of tomato purée and 1 teaspoon of the harissa paste. Mix together on top of the bread and spread right out to the edges.
7. Top each flatbread with a quarter of the mince, spreading right across the flatbread, then add a quarter of the goat’s cheese to each. Season with salt and pepper and then pop in the oven for 3–4 minutes until the flatbreads are warmed through and the goat’s cheese has started to soften.
8. Remove the flatbreads from the oven and sprinkle over the drained pickled red onion, pomegranate seeds, coriander and mint. Mix the yoghurt with the final teaspoon of harissa paste and dollop across the flatbreads.

The post Harissa Lamb and Goat’s Cheese Flatbread first appeared on Slimming Kitchen Secrets.

Harissa Prawn Orzo

Serves 4 = 7sp per serving on BLUE and PURPLE, 8sp on GREEN

Ingredients

1 onion, peeled and finely diced

3 garlic cloves, peeled and finely chopped

1 courgette, washed, woody ends cut off and grated

240g orzo, dry

½ tsp salt

1 vegetable stock cube, made up with 500ml boiling water

80g frozen peas

3 spring onions, finely sliced

3 tsp harissa paste

30g parmesan, finely grated

Handful of fresh mint and coriander, roughly chopped

Pinch of crushed chillies (if you like it spicy)

1 lemon, zest and juice

360g raw jumbo king prawns (I buy the frozen ones in Aldi, make sure they are defrosted before use)

Method

Spray a large frying pan (or wok) with 1kal and add the onion. Fry on a medium heat for 4-5 minutes until the onion starts to soften (add a little water if the pan starts to get dry). Add the garlic and courgette and fry for another minute or two.  Add the orzo, stir through and then add the vegetable stock and salt. Bring to the boil and then reduce to a simmer for 10-12 minutes until the orzo is cooked through and the water has evaporated. Add the peas and spring onions to the pan a few minutes before the orzo is cooked (reserve a few spring onions to dress the dish at the end). If the water dries up completely before the orzo is cooked, add a little more water. If the pan is still watery when the orzo is al dente, bring the heat to high to simmer off the liquid quickly (be careful to keep stirring every now and then so the orzo doesn’t stick to the pan).

Once the orzo is cooked and is no longer watery, turn off the heat and stir through the harissa, parmesan, mint and coriander (and the chillies if you are having them). Season with salt and pepper to taste. Leave to rest while you cook the prawns.

In a separate frying pan, spray with 1kal, add the prawns, season with salt and pepper and the lemon zest. Fry for a few minutes until pink and cooked through (this won’t take long at all). Remove from the heat.

Finally add the juice of ½ the lemon to the orzo. Stir and then portion up. Top with the prawns, reserved spring onions and serve with a small slice of lemon per person.

Enjoy!

The post Harissa Prawn Orzo first appeared on Slimming Kitchen Secrets.

Firstly, pilafs are usually cooked in the oven. Having tested this method I’ve concluded its too fiddly, too much effort and there is no guarantee the rice will actually be cooked in the time it should be. Secondly, I tweaked (read changed!) the ingredients more to my taste and to make it more WW friendly. I also added chicken to the recipe but this is an optional addition as you will see in the method below and the dish really is just as good without (especially it if you are all about getting those meat free days in).

If you aren’t usually a fan of cauliflower, I would urge you to give this one a go. I don’t like boiled cauliflower at all, but roasted it has the most delightful texture and nutty flavour. The cauliflower leaves are also delicious believe it or not!

The way I’ve made this dish makes it far more straight forward to cook and keeps everything a little more moist and juicy. It’s a lovely addition to any weekly meal plan and makes four big portions so is perfect for left overs the next day.

Be sure to read the method to the end before you make it to be sure everything is on the go.

Cheats Harissa Cauliflower Pilaf

Serves 4

With chicken – Blue and Purple 11sp per serving Green 12sp per serving

Without chicken – Blue, Purple and Green 11sp per serving

Ingredients

2 tbsp harissa spice mix (not the paste)

2 garlic cloves, peeled and crushed

1 tbsp olive oil

1 large cauliflower, broken into medium sized florets, small leaves kept while and large leaves roughly chopped

1 red onion, peeled and finely sliced

2 lemons

1 tsp sugar

200g basmati rice

Small pinch of saffron (optional)

2 bay leaves

1 litre stock (made up with 2 stock cubes, either chicken or vegetable)

60g sultanas

40g toasted flaked almonds

Small bunch of coriander

Small tub of pomegranate seeds

400g raw chicken breasts (optional – see method)

Additional optional serving suggestions (but gooooood!)

Fat Free Greek Yoghurt

Sprinkle of Sumac and crushed chillies

Method

Heat the oven to 200c. Whisk 1 tbsp of the harissa spice with the garlic, olive oil and 1 tbsp water in a large bowl.  Add the cauliflower florets and leaves and toss to coat. Tip into a roasting tin, spread evenly and season with salt and pepper. Roast for 30-40 minutes until the cauliflower is cooked to your liking (I like it so it’s still al dente).

Meanwhile take a small bowl and add the juice of 1 lemon, the sugar and a pinch of salt. Add the red onion and toss in the juice. Pop to one side to pickle whilst you make the rest of the dish.

If you are having chicken with the dish, take the chicken breasts, flatten with a meat mallet or rolling pin until they are around 2 cm thick, sprinkle with harissa spice, salt and pepper and fry in a frying pan with 1kal until cooked through (this should take around 15-17 minutes). Remove from the pan once cooked through and slice.

Add the basmati rice to a large sauce pan with 1 tsp salt, the saffron, bay leaves, stock and 1 tbsp harissa spice. Boil the rice until it is cooked through but still has a bite (mine took around 15 minutes). Once cooked, drain the rice and add to a large mixing bowl with the sultanas, roasted cauliflower and most of the almonds, pomegranate seeds and coriander (reserve a little to dress). Squeeze in the juice of half a lemon, season to taste and stir.

Pour the rice mixture into a large serving dish (or into your individual plates/portions) and finish with the remaining almonds, coriander and pomegranate seeds as well as the pickled red onion. Top with the remaining half a lemon cut into 4 wedges.

Finish with a few dollops of yoghurt and a sprinkle of crushed chillies and sumac.

Enjoy!

The post Cheats Harissa Cauliflower Pilaf first appeared on Slimming Kitchen Secrets.

If you aren’t a fan of lamb you could use chicken instead. This make the recipe 7sp on BLUE, 8sp on GREEN and 4sp on PURPLE.

Harissa Lamb and Goat’s Cheese Potato Salad

Serves 2 = 10sp BLUE and GREEN, 7sp PURPLE

Ingredients

300g new potatoes, halved

10g pine nuts

200g extra lean diced lamb

4 tsp harissa paste

1 small red onion, peeled and finely sliced

2 roasted red peppers, thinly sliced width ways

1 lemon, halved

Mixed salad leaves, roughly shredded

Handful of fresh parsley and mint, roughly chopped

2 tbsp pomegranate seeds

48g goat’s cheese, chopped into small pieces

1 tbsp fat free Greek yoghurt

Method

Pop the potatoes in a saucepan, cover with boiling water and add 1 tsp table salt. Boil for 15-18 minutes (or until soft – check by poking with a knife).

Meanwhile take a large frying pan and add the pine nuts. Toast on a medium heat for a few minutes until you smell their nutty aroma and then remove from pan (don’t let them burn!).

In the same frying pan add the diced lamb, season with salt and pepper, add 2 tsp harissa paste and spray with 1kal.  Toss together and then fry on a medium-high heat for 8-10 minutes until the lamb is cooked to your liking. Remove the lamb from the pan to rest (pop to one side in a bowl) and in the same pan add the onion and red peppers, spray with 1kal and fry for 8-12 minutes until the onions are nice and soft (add a little water to the pan if it starts to get a little dry). Add the onions and peppers to the same bowl as the lamb.

Drain the potatoes and add to the frying pan that you fried the lamb, onions and peppers in. Spray with 1kal and add 1 tsp harissa paste. Season with salt and pepper and fry the potatoes on a medium-high heat until they start to take on a little colour.

Take a large bowl, add the potatoes, lamb, onions and peppers and toss everything together. Add the juice of ½ lemon, toss and then add the salad leaves, parsley and mint. Toss everything together again, check and season with salt and pepper if required.

Pop onto a large plate or into a large bowl and then top with the goats cheese, pomegranate seeds and pine nuts.  Drizzle over the Greek yoghurt and the final tsp of harissa paste (in same dollops) and finish with a final squeeze of lemon juice.

Serve between two smaller bowls.

Enjoy!

The post Harissa Lamb and Goat’s Cheese Potato Salad first appeared on Slimming Kitchen Secrets.

If you would like to make this dish for packed lunches you can make a big batch of the cous cous and keep in the fridge for a few days. Similarly, you could make a few portions of the chicken, chop up and toss through the cous cous so it’s ready to go!

Harissa Chicken with Cous Cous Salad

Serves 2 = 7sp per serving (Flex)

Ingredients

2 large chicken breasts

2 tsp harissa paste

½ tsp smoked paprika

1 lemon

100g Aldi Spicy Cous Cous, dried

2 tomatoes, diced

1 spring onion, finely chopped

½ green pepper, deseeded and diced

Handful of fresh coriander, roughly chopped

60g light feta cheese, crumbled or cubed

2 tbsp fat free yoghurt mixed with a little harissa paste (1/4 tsp) and lemon juice

Method

Take one chicken breast, pop between two sheets of baking paper and flatten with either a meat mallet or rolling pin until around 1cm thick. Repeat with the second chicken breast. Add the chicken to a large bowl.

To a small bowl, add the harissa paste, smoked paprika and juice of half the lemon and mix. Add to the chicken bowl and combine. Leave to marinade if you have time, I didn’t so I just got straight on with making the rest of the dish.

Pop the cous cous into a clean bowl, top with the required amount of boiling water. Leave the cous cous to stand for 5 minutes to do its thing. Once all the water is absorbed and the cous cous is soft, add the tomatoes, spring onion, green pepper, fresh coriander and feta cheese to the bowl, season with salt and pepper and toss everything together. Pop to one side.

Take a large frying pan, spray with 1kal and then fry the chicken on a high heat for 3-4 minutes. Turn and fry for another 3-4 minutes (or until cooked through).

Add the cous cous salad to a bowl, top with the harissa chicken and finish with a dollop of the lemony harissa yoghurt.

Enjoy!

The post Harissa Chicken with Cous Cous Salad – 7sp first appeared on Slimming Kitchen Secrets.

Its nice and easy to prepare, quick to cook and tastes so, so good. The cashews and pomegranate seeds that finish the dish really make this meal so if you can get hold of them they are worth adding. If you don’t fancy the cashews, simply omit and count as 12sp per person rather than 13sp.

For those of you who aren’t fans of lamb mince, you can make this with the same amount of lean beef mince (5%) and the points are 10sp per serving with the cashews or 9sp without.

(n.b I forgot to add the pomegranate seeds before taking the picture however I added them before digging in!!)

Aromatic Lamb and Giant Cous Cous

Serves 4 = 13sp per person (Flex)

Ingredients

500g lean lamb mince (10% fat – I got this in Sainsbury’s)

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

Either 2 tbsp Ras el Hanout powder (or if you can’t get this replace with 1/2 tsp cinnamon and ginger, 1 tsp ground coriander and cumin and 2 tsp paprika)

1 tsp crushed chillies (optional if you want to add a bit of spice)

2 tbsp tomato puree

½ tbsp. honey

1 lemon, zest and juice

1 lamb stock cube diluted in ½ litre boiling water

200g giant cous cous, dried

Handful of fresh parsley and mint, finely chopped (reserve a little to garnish at the end)

4 tbsp fat free natural or greek yoghurt

Small pack of pomegranate seeds

20g cashews, toasted (optional – adds a bit of crunch- if omitted the dish is 13sp per serving)

Method

Spray a large frying pan with 1kal and then fry the mince, onion and garlic for 5 minutes until the mince is browned, then add the spices and fry for another minute. Next add the tomato puree, honey and lemon zest and fry for 2 minutes. Then add half lamb stock and cook on high until the liquid starts to reduce. Add the rest of stock gradually. As it reduces the sauce should thicken and so shouldn’t be too watery.

Cook the cous cous according to packet instructions (mine needed to be simmered in boiling water for 8 minutes). Drain the cous cous and add to lamb mixture with the parsley, mint and the juice of one lemon (the lemon you previously zested). Check for seasoning and add more salt and pepper if required.

If you are having the toasted cashews, pop on a baking tray and under the grill for a few minutes. Remove and roughly chop.

To finish pop the cous cous and lamb into a nice big bowl, drizzle with the yoghurt and top with the parsley and mint you reserved along with a sprinkle of cashew pieces and pomegranate seeds.

Enjoy!

The post Aromatic Lamb and Giant Cous Cous – 13sp first appeared on Slimming Kitchen Secrets.

The ingredient list might look lengthy but most of the ingredients are store cupboard essentials. Plus the actual method is very quick and easy indeed!

Tangy Harissa Lamb Meatball Tagine

Serves 4 = 6sp per person for the tagine (Flex)

Ingredients

For the meatballs

300g lean lamb mince (16% fat)

2 tsp each smoked paprika, ground coriander and ground cumin

Twist of black pepper

Zest of 1 lemon

1 egg, beaten

For the sauce

1 onion, finely diced

2 peppers, deseeded and finely diced

3 garlic cloves, peeled and finely chopped

600ml of passata (one and a half supermarket sized boxes)

2 tbsp harissa paste

1 tbsp pomegranate molasses

1 tbsp honey

2 tsp each smoked paprika and cumin

1 tsp sumac (optional)

Tin of chickpeas in water (400g)

Salt and pepper

To serve

Drizzle of fat free Greek yoghurt (1 tbsp)

Sprinkle of fresh parsley and fresh mint

Large spoonful of fresh pomegranate seeds

Squeeze of lemon juice

4 x pittas (4 sp each – I used Weight Watchers High Protein White and Wholemeal Pittas), toasted

Half a cucumber, peeled with a julienne peeler and drizzled with a little lemon juice

Method

Pre heat the oven to 180c.

Pop all the ingredients for the meatballs in a large bowl, combine and then shape into 12 evenly sized meatballs. Pop into the tagine (or oven proof pan) and pop in the oven for 15 minutes.

While the meatballs are cooking you can get on with making the sauce. Take a large saucepan, spray with 1kal and fry the onions, garlic and peppers until they are soft (around 6 minutes). Add the passata, harissa, pomegranate molasses, honey, spices and chickpeas. Season to taste with salt and pepper and then simmer until the meatballs are cooked.

Drain the fat from the cooked meatballs, return the meatballs to the tagine and cover in the tomato sauce. Pop back in the oven for another 15 minutes.

Once cooked, remove from the oven and serve drizzled with the yoghurt, fresh herbs and pomegranate seeds. Finish with a squeeze of fresh lemon juice.

Serve as a sharing dish with a side of pittas and the lemon julienne cucumber on top.

Enjoy!

The post Tangy Harissa Lamb Meatball Tagine – 6sp first appeared on Slimming Kitchen Secrets.

Spicy Baked Harissa Meatballs 

Serves 2 = 9sp each (Flex)

Ingredients

For the meatballs

Makes 20 small meatballs , half a portion of the meatballs (10 small meatballs per person) is 5sp each (Flex)

250g lean pork mince (5%)

1/2 onion, very finely chopped

2 garlic cloves, finely minced

2 tbsp harissa paste

Handful of fresh coriander, finely chopped

Pinch of crushed chillies (optional if you like it spicy)

Zest of 1/2 lemon

30g breadcrumbs (I used panko)

1 egg

Other

1 x large butternut squash

1 small aubergine, sliced

1 red pepper, deseeded and sliced

2 tbsp fat free plain yoghurt

1/2 tbsp harissa

Juice of 1/2 lemon

4 x pitta bread halves (I used Warburton’s which are 2sp per half)

Handful of salad leaves

Method

Preheat the oven to 180c.

Take the butternut squash, peel and cut into wedges. Par boil the wedges for 5 minutes until they start to soften then drain, pop onto a warmed baking tray, spray with 1kal, season and pop in the oven for 35-45 minutes (until cooked through and starting to crisp up a little).

Meanwhile, in a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into small bitesized meatballs, rolling in your palms until nicely shaped. This should make around 20 small meatballs. Pop the meatballs in a single layer on a plate and pop in the fridge to chill for 10 minutes.

In a small bowl, mix together the yoghurt, lemon juice and 1/2 tbsp harissa.

In a baking dish, scatter the aubergine and red pepper, season and spray with 1kal. Top with the chilled meatballs and then, when the wedges have 20 minutes left, add to the oven. Bake meatballs and vegetables for 15-20 minutes until the meatballs are cooked through. Make sure you turn the meatballs, vegetables and butternut squash as its cooking.

When everything is cooked, remove from the oven and begin to build the pittas. You can either pop everything in the middle of table and help yourselves or construct and plate up as follows: toast the pitta, split and then stuff with a few salad leaves, a dollop of the lemony harrisa yoghurt, some roasted aubergine and red pepper and a 1/4 of the meatballs per pitta. Serve with the BNS wedges on the side.

Enjoy!

The post Spicy Baked Harissa Meatballs – 9sp first appeared on Slimming Kitchen Secrets.

Hannah Bakers Skinny Kitchen Takeover

Hi my name is Hannah and tonight Laura has asked me to share with you all my tips for staying both fit and healthy. I am a keen Crossfitter so my food has to be full of both good carbs and good protein in order to give me the energy I need in the gym. For anyone who doesn’t know, Crossfit is a mixture of weightlifting, conditioning and gymnastics designed to make you fit, fast and powerful and I love it. If you are looking for a new way to exercise and lose some weight give it a google. There will definitely be a box (Crossfit Gym) close to you and daunting as it may seem they are often extremely supportive and inclusive places to be.

Picture Credit: Hannah Baker

I maintain my weight through tracking my food intake through Myfitness Pal. This ensures that I’m getting the correct amount of carbs, proteins and fats to fuel my training for that day. I train most evenings and therefore preparation is key. Meals like my stew below are great as I know I have something healthy and nutritious to come home to after a hard session in the box.

Batch cooking is also a key way in which I keep myself fuelled with healthy and nutritious food. I prepare all of my food for the week on a Sunday and knowing I have made all my meals ensures that I’m not tempted to grab food on the go (usually not so good for you!)

Picture Credit: Hannah Baker

The recipe I haveincluded below is my new favourite, perfect for making on a lazy Sunday afternoon as it can bubble away whilst I lie on the sofa watching Netflix. It’s great as it can be easily frozen and reheated quickly throughout the week.

It makes four servings in total which I put into Tupperware and eat throughout the week. To re heat simply pop in the microwave for 2 minutes, stir and pop it back in for a further 2 minutes. Whilst you’re doing this boil a kettle and make some couscous (I have 50g dry) and add some fresh salad leaves to a plate. If you fancy, finish with a dollop of Greek yoghurt and a little more fresh coriander.

Picture Credit: Hannah Baker

Moroccan Beef Stew

Ingredients

Serves 4 = 4sp /586 calories per person (Flex)

For the spice rub

½ tbsp sea salt

1tbsp ras el hanout (or Shwartz Moroccan spice mix)

1/2 tbsp of ground cumin

1/2 tbsp ground cinnamon

1/2 tbsp sweet paprika

1 tsp ground ginger

For the stew

600g stewing beef, diced

1 tbsp plain flour

1 onion, sliced

2 peppers, deseeded and sliced

1 small bunch of fresh coriander, roughly chopped

1 x 240g tin of chick peas

1 x 400g tin of chopped tomatoes

800ml of veg stock (made with 1 stock cube)

1 butternut squash, peeled and cut into chunks

To accompany (be sure to add the extra points/calories)

200g cous cous (I used the kind you find in a packet that you simply pour boiling water over and leave)

4 tbsp fat free Greek Yoghurt

Method

Mix all of the spice mix ingredients in a bowl and rub into the meat. Ideally leave to marinade over night to absorb the flavour.

Take a large pan and add ½ tbsp olive oil, heat and then once hot, add the beef and fry for around 5 minutes until the meat is nicely sealed. Add the flour, mix through so it coats the meat and fry for another minute.

Next add the onion, peppers and coriander and cook for a further 5 minutes.

Next add the chickpeas, tinned tomatoes and 400ml of stock and leave to simmer with the lid on for 1 ½ hours. Check occasionally and stir to make sure the meat isn’t sticking to the bottom of the pan.

Add the remainder of the stock and the butternut squash and cook for a further 1 ½  hours. Once the time is up check the consistency of the stew. If it’s too runny for your liking simmer with the lid off unit some of the liquid has bubbled off.

Serve with cous cous, fresh salad leaves and a dollop of Greek yoghurt.

The post Skinny Kitchen Takeover – Hannah’s Crossfitting, Batch Cooking and Moroccan Beef Stew (4sp) first appeared on Slimming Kitchen Secrets.