Heat up a bit of olive oil in a large, lidded pot, follow in with the sliced onions and cook until translucent.
Turn the heat up, add the beef pieces and seal.
Once the meat is sealed add tomato paste and coat the meat well.
Add the chickpeas, bay leaf and the beef stock, season well and bring to the boil.
Once boiled, lower the heat to a simmer, place the lid on top loosely and allow to cook for 1 ½ hrs.
The stock must have reduced but leaving enough juice for the sauce.
Squeeze in the lemon just before serving.