You will need:
2-3 large onions, chopped
500 g Grass-fed beef shin or short rib (optional)
500 g fresh or 450 g tinned chopped tomatoes
1 tin tomato paste
6 courgettes, chopped
2 carrots, chopped
1 1/2 litres of beef or vegetable stock
1 tbsp coriander seed powder
1 tbsp cumin powder
1 tbsp sumac powder
2 tsp smoked paprika (optional)
500 g cooked chickpeas, or 450 g tinned chickpeas, drained
1/2 cup mung beans
1/2 cup quinoa
1 cup red lentils
Salt, black pepper and garlic to taste
Method:
- Sautée the onions in coconut oil and set aside.
- Lightly brown the meat in a bit more coconut oil.
- Add the stock, onions, and all the remaining ingredients except the chickpeas.
- Cook until the meat is tender and the fragrant aromas fill the kitchen (this recipe is suitable for pressure cooking).
- Once cooked, add the chickpeas and heat through.
- Adjust seasoning (if needed), and add more water or stock if too thick for your liking.
