1 tsp olive oil
½ brown onion, finely chopped
200 g extra-lean beef mince
1 large clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ cube Massel salt-reduced chicken-style stock powder
250 ml (1 cup) boiling water
2 large tomatoes, chopped
1 large red capsicum, chopped
2 tbsp currants
2 x 120 g canned four bean mix, rinsed and drained
zest of ½ lemon
50 g fresh baby spinach leaves
20 g reduced-fat feta cheese, crumbled
1 tbsp chopped flat-leaf parsley
1 tbsp pine nuts, toasted (see notes, below)
Heat oil in a medium non-stick frying pan over a medium heat. Add onion. Cook, stirring often, for 4-5 minutes or until onion starts to soften. Increase heat to high. Add mince and garlic. Cook, stirring, for 2-3 minutes or until mince is browned. Add cumin, coriander and paprika. Cook, stirring, for 1 minute.
Put stock cube and boiling water in a heatproof jug and stir to combine. Add tomato, capsicum, currants and stock to pan. Cover and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
Add beans and lemon zest. Cook, uncovered, for 10 minutes. Stir in spinach. Top with feta, parsley and pine nuts to serve.