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Lemony beef and chickpea stew


  • 500 gr of beef
  • 300 gr chickpeas soaked
  • 1 lt beef stock
  • 1 onion sliced
  • 2 bay leaves
  • 1 tblspn tomato paste
  • Salt and pepper
  • Olive oil


  • 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.