Beef stew with Chickpeas.

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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  • 1 Onion
  • 4 cloves of garlic
  • 400 gr. Ground Beef
  • 1 tsp. Curry
  • 1 tsp. Garam Masala
  • 0,5 tsp. Ground Cumin
  • 1 tsp. Dried Turmeric
  • 40 gr. Tomato Paste
  • 400 ml. Coconut Milk
  • 1 vegetable broth cube
  • Salt / Pepper
  • 320 gr. Rise
  • 200 gr. Sour Creame
  • 0,5 bunch of spring onions


Step 1

Finely chop onions and garlic.

Step 2

Drain chickpeas of water and rinse in cold water (weight specified is before water is drained).

Step 3

Heat a pot with a little fat.

Step 4

Add onions and garlic. Let it sauté briefly. Then add ground beef. Let it brown well.

Step 5

Then add chickpeas. Stir well.

Step 6

Then add curry, garam masala, ground cumin, turmeric, and tomato puree. Stir it well and let it all ‘fry’ off.

Step 7

Add coconut milk and crumbled vegetable broth cube (it does not need to be dissolved in water beforehand).

Step 8

Stir everything well together and then turn down to medium heat and let it all simmer. Stir in the stew occasionally.

Step 9

Cook rice according to the package instructions.

Step 10

Chop spring onions and put them in a bowl.

Step 11

When the stew has thickened a bit, it is done. (There can be a difference in coconut milk. If the sauce is very ‘watery’, you can thicken it a bit with either cornstarch or wheat flour, which is whisked up with a little water. Pour it in while stirring and let the sauce thicken).

Step 12

Season with salt/pepper.

Step 13

Serve the stew with cooked rice, a dollop of sour cream, and spring onions on top.

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