Beef with chickpeas and courgettes


This is a simple stew quite like the mutton couscous of Morocco. This recipe is ascribed to Egypt.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


1 kg
stewing lamb or beef
medium onions
cloves garlic
45 ml
tomato paste
100 g
dried chickpeas
5 ml
1 kg



Soak the chickpeas overnight in cold water.

Prepare the onions and garlic in the usual way and chop coarsely.

Top and tail the courgettes and chop into 3 cm chunks.

Trim off any surplus fat and cube the meat.


Fry the onions and garlic for a few minutes until starting to turn, and then add the meat.

When the meat is browned add the drained chickpeas, the allspice, and the tomato paste and mix well.

Season with salt and pepper.

Cover with water, and bring up to the boil.

Reduce to a simmer and cover the pan.

Simmer for 2 hours.

Meanwhile enjoy a glass of FAIRTRADE Red Wine.

Check that the meat is starting to become tender.

Add the chopped courgettes and simmer for another 30 minutes.

To serve

Serve with rice.


Add potatoes, or carrots to make a more substantial meal.