Beef and Chickpea Stew with Flatbreads

A hearty tomato-based stew with tender beef and chickpeas.

SHOPPING LIST

• braising steak500g
• chickpeas2 tins
• chopped tomatoes2 tins
• onion1
• garlic clove2
• ground cumin2 tsp
• ground coriander1 tsp
• paprika1 tsp
• beef stock cube1
• flatbreads4
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Cut the braising steak into chunks and season with salt and pepper.
2. 2Heat the oil in a large pot and brown the beef on all sides for 6 minutes, then remove.
3. 3Add the sliced onion and minced garlic to the pot and cook for 4 minutes.
4. 4Stir in the cumin, coriander, and paprika and cook for 1 minute.
5. 5Add the chopped tomatoes, drained chickpeas, crumbled stock cube, and 300ml water.
6. 6Return the beef to the pot, bring to a boil, then reduce to a simmer and cover for 40 minutes until the beef is tender.
7. 7Serve with warm flatbreads.

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