Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) lean ground beef (90/10 or higher)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 1 cup (120g) frozen mixed vegetables (peas, carrots, corn), thawed
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (15 ounce) can chickpeas, rinsed and drained (425g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Pour in diced tomatoes (with their juice) and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Reduce heat to low, cover, and simmer for 10 minutes, allowing the sauce to thicken slightly.
  5. Stir in the thawed mixed vegetables, chopped bell pepper, and chickpeas. Season with salt and pepper to taste.
  6. Cover and continue to cook until the vegetables are tender-crisp, about 5-7 minutes more.
  7. Garnish with fresh parsley and serve hot.