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Beef and Chickpea Stew

Beef and Chickpea Stew

with Charred Courgette and Garlic Bread

Looking for a quick and tasty midweek dinner option? Try cooking up our Beef and Chickpea Stew in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
Allergens:
Sulphites
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

1 unit(s)

Courgette

(May contain traces of: Celery)

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains: Sulphites)

1 sachet(s)

Ground Cumin

10 grams

Chicken Stock Paste

1 carton(s)

Chickpeas

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for the Beef

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information

Energy (kcal)680 kcal
Energy (kJ)2846 kJ
Fat36.9 g
of which saturates10.3 g
Carbohydrate47.5 g
of which sugars12 g
Dietary Fibre5.2 g
Protein40.8 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Grater
Sieve
Baking Tray

Instructions

Fry the Beef
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop a large frying pan on medium-high heat (no oi l).

c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the Veg and Spice
2

a) Meanwhile trim and coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.

b) Once the mince has browned, stir in the carrot. Cook until softened, 3-4 mins.

c) Once the carrot is soft, stir in the tomato puree, harissa paste (add less if you'd prefer things milder), cumin and half the garlic. Lower the heat and stir-fry gently until fragrant, 2-3 mins.

Bring on the Chickpeas
3

a) Add the water for the beef (see pantry for amount) and chicken stock paste to the pan.

b) Drain and rinse the chickpeas in a sieve, then add to the pan.

c) Season to taste with salt and pepper. Simmer, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Char the Courgette
4

a) While the beef simmers, heat a large frying pan on high heat (no oil).

b) Once hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Garlic Bread Time
5

a) While the courgette chars, halve the ciabatta and pop it onto a baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake on the top shelf of your oven until the edges are golden, 5-6 mins.

Finish and Serve
6

a) Taste and season the stew with salt and pepper if needed. Add a splash of water if it's a little dry.

b) Share the stew between your bowls and top with the charred courgettes.

c) Cut the garlic bread into triangles and serve alongside for dipping and scooping.

Enjoy!

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