Chilli beef with chickpeas

Chilli beef with chickpeas
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make and 1½-1¾ hours to cook

This chilli beef and chickpeas recipe can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.

Nutrition: per serving

Calories
449kcals
Fat
21g (7.1g saturated)
Protein
50.1g
Carbohydrates
23.6g (4.8g sugar)
Salt
1.4g
Calories
449kcals
Fat
21g (7.1g saturated)
Protein
50.1g
Carbohydrates
23.6g (4.8g sugar)
Salt
1.4g

Ingredients

  • 1 tbsp vegetable oil
  • 40g unsalted butter
  • 1kg braising steak, cut into 4cm cubes
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 long red chillies, finely chopped
  • 1 tbsp ground coriander
  • 2 tsp ground ginger
  • 250ml water
  • 500ml beef stock, hot
  • 400g can chopped tomatoes
  • 2 x 400g cans chickpeas, drained and rinsed
  • A handful of coriander leaves

Method

  1. First, follow step 1 of the master recipe (see Classic beef casserole recipe), browning the braising steak in batches.
  2. Next, add the remaining vegetable oil and butter and cook the onions, garlic, chillies, ground coriander and ground ginger (omit the celery, carrots and flour). Stir over a medium-low heat for 1 minute, until fragrant.
  3. Add 250ml water (instead of the wine) with the beef stock and canned tomatoes (omit the tomato purée). Simmer, uncovered, for 1 hour.
  4. Add the chickpeas and cook for 30-45 minutes, until the beef is tender. Stir in a handful of coriander leaves (in place of the oregano), season and serve with couscous with lemon zest and extra coriander stirred in.

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