A delicious, hearty meal packed with vibrant flavors, nutritious ingredients, and a quick cooking time, perfect for busy weeknights or casual gatherings.
Ingredients
Scale:
1 pound ground beef (preferably lean)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper (red or yellow), chopped
1 zucchini, diced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
1/4 cup feta cheese, crumbled (optional)
Fresh parsley, chopped (for garnish)
Juice of 1 lemon (for brightness)
Instructions
Gather all the ingredients and chop the vegetables to ensure a smooth cooking process.
In a large skillet, over medium-high heat, add the ground beef. Cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks.
Once the beef is browned, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the chopped bell pepper and zucchini to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and chickpeas, cooking for an additional 2-3 minutes until heated through.
Sprinkle the oregano, cumin, paprika, salt, and pepper over the skillet. Mix well to combine all the flavors, and cook for another minute.
Remove from heat and squeeze fresh lemon juice over the dish. Top with crumbled feta cheese and chopped parsley before serving.
