Beef and Chickpea Yahni with Tomato and Cinnamon
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Ingredients
- 600 g braising beef, diced
- 400 g tinned chickpeas, drained
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 0.5 tsp ground cinnamon
- 2 bay leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 505 kcal
- Protein
- 40.2 g
- Carbohydrate
- 24.8 g
- of which sugars
- 7.4 g
- Fat
- 25.8 g
- of which saturates
- 7 g
- Fibre
- 8.3 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef in batches, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic and ground cinnamon for 1 minute.
- 4
Return the beef to the pan with the tinned chopped tomatoes and bay leaves. Season well and bring to a simmer.
- 5
Cover and cook gently for 65 minutes, then stir in the chickpeas and cook, uncovered, for a further 10 minutes until the beef is tender and the sauce has thickened.
- 6
Remove the bay leaves before serving.
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