Slow-cooked spiced beef with chickpeas - DizzleSky
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Slow-cooked spiced beef with chickpeas

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1kg beef brisket

1 tbsp ground ginger

2 tbsp tumeric

1 tbsp smoked paprika

1 tsp ground cinnamon

1 tbsp rapeseed oil

2 red onions, peeled and thinly sliced

2 cloves of garlic, peeled and crushed

1 x 5cm fresh ginger, peeled and finely diced

2 tbsp runny honey

juice of 1 lemon

100g dried apricots

50g raisins

1 x 400g tin chopped tomatoes

1 x 400g tin cold water

1 tbsp tomato paste

1 x 400g tin of cooked chickpeas, drained and rinsed

salt and pepper


Prep time: 30 mins
Cooking time: 5 hours
Total time: 5 hours 30 mins

Slow-cooked spiced beef with chickpeas

This meal is a winter game-changer. Pop it in the oven, pretty much forget about it and 5 hours later you will have the most gorgeous, sticky, hearty stew… full of health to warm your soul


Heat the oven to 130 degrees.

Mix together the dry spices and season the brisket well. Heat the oil in a casserole dish and brown the spiced meat nicely. his is where lots of the depth of flavour will come so it can’t be skipped. Once it’s a lovely dark colour, take out the beef and place to the side.

Turn down the heat and add the onions. Stir well for 3 minutes until they too start taking on colour and becoming translucent. You may need to add a splash more oil if they are sticking – you decide. After 3 minutes add in the garlic and ginger and stir well for 2 minutes.

Then turn up the heat to medium and add the tomatoes, water, honey and lemon juice. Using a wooden spoon, scrape the bottom of the dish well, ensuring you loosen all the bits which have stuck to the bottom as these will add more flavour. Finally add the beef back in and season well with salt and pepper.

Bring to a simmer on the stove, and add a tight fitting lid. Pop in the oven for 3 hours.

After 3 hours, add the drained chickpeas, apricots and raisins. You may need to add more liquid if you feel it is getting a bit dry. Remember it’s got 2 more hours to go and the chickpeas will absorb some of the sauce. Replace the lid and pop back in the oven for a further 2 hours.

When the time is up, remove the beef from the casserole dish. Pull apart using two forks and stir through the sauce. check for seasoning and enjoy! Best served with mixed greens (spinach, broccoli and beans). I like to have dried chilli and a bowl of Greek yoghurt near by in case I feel it needs pepping up. All entirely up to your taste.

This warming, spiced tomato sauce is so versatile. It’s a good example of balance between sweet vs spice vs sour. It has become a staple for me and in the past I’ve used it with chicken legs, diced lamb shoulder, pheasant, or just simply with aubergines and spinach. Once you are confident with the method and how to tweak the flavours to meet your tastes, you’ll hopefully find it a useful one to add to your toolbox. The timings will vary depending on how long it takes to cook the meat (the sauce will be delicious after 45 minutes).”