Beef & Chickpea Stew

3 cloves garlic sliced

2 carrots diced

3 tablespoons fresh parsley

1 can chickpeas rinsed

1 can tomatoes

1.5 teaspoon sweet paprika

225g frozen spinach (3 cubes)

3 bay leafs

1 teaspoon cumin

700g beef rump steak cubed

Salt and pepper to taste

Extra virgin olive oil for cooking

1. Heat a large pot on low medium heat with extra virgin olive oil

2. Saute onion and add garlic

3. Brown the beef 

4. Stir the carrot until cooked

5. Add the can of chickpeas, along with the sweet paprika, cumin and salt and pepper and stir through

6. Stir through the can of tomatoes, frozen spinach, bay leafs and parsley

7. Reduce the heat and allow to simmer for 20 minutes

8. Remove the bay leafs 

9. Serve with rice and garnish with extra fresh parsley (optional)