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Dinner recipe · from the recipe book

Spiced Beef Kofta Bowls with Chickpeas

Juicy cumin-and-mint beef kofta over crisp spinach and romaine with warm smoky chickpeas, crunchy cucumber, olives and a bright lemon dressing.

Spiced Beef Kofta Bowls with Chickpeas

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • ½ cup chopped80 gYellow oniongrated
  • 4 cloves12 gGarlicminced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 2 tbsp chopped10 gFresh mintfinely chopped
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 4 cups loosely packed120 gBaby spinach
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 9 large olives40 gBlack olives, cannedsliced
  • 2½ tbsp40 gLemon juice

Steps

  1. In a bowl, mix the ground beef with the onion, garlic, half the parsley, the mint, cumin, coriander, half the paprika, cinnamon, three-quarters of the salt and the black pepper. Shape into 16 small oval kofta.
  2. Heat one-third of the olive oil in a large skillet over medium-high heat. Add the chickpeas, the remaining half of the paprika and the remaining quarter of the salt; cook, stirring, until crisp at the edges, 6–8 minutes. Move to a plate.
  3. Add another third of the olive oil to the skillet. Cook the kofta over medium heat, turning, until browned all over and 160°F (71°C) inside, 10–12 minutes.
  4. While the kofta cook, whisk the lemon juice with the remaining third of the olive oil to make a dressing.
  5. Toss the spinach and romaine with half the dressing and divide among four bowls.
  6. Top the greens with the cucumber, cherry tomatoes, olives, chickpeas and kofta. Drizzle with the remaining half of the dressing and scatter over the remaining half of the parsley.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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