Speedy British Beef, Pepper & Chickpea Stew

Serving size

1 person 2 people 4 people

Ingredients

2 romano pepper
1 onion
600g beef strips
4 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
160g mangetout
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
4 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
4 tbsp ground almonds (Nuts)
460g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Sulphites, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	646Kcal
	611kJ	2703kJ
Fat	8.3g	37g
of which saturates	2.2g	9.9g
Carbohydrates	3g	14g
of which sugars	1.9g	8.5g
Protein	10.0g	44g
Salt	0.71g	3.2g
Fibre	2.9g	13g

Back

Ready in 20 High protein 1/3 daily fibre 6 plants

Speedy British Beef, Pepper & Chickpea Stew

Prep time: 10 mins

Total time: 20 mins

Cuisine: Spanish

Food group: Beef

You'll simmer tender British beef strips in this delicious stew, flavoured with smokey red pepper tapenade. Sundried tomatoes and ground almonds create a rich sauce. Stir in some crunchy mangetout, vibrant pepper and chunky chickpeas to complete the dish. Simply irresistible.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a sieve & a measuring jug

Get started

Dice the peppers and onion into 2cm chunks
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 2-3 mins, until golden. Season with salt and pepper
Add the beef and cook for 3 mins, then add the garlic herb paste and cook for a further minute

Simmer the stew

Drain and rinse the chickpeas, then add to the beef pan, along with the ground almonds, sundried tomato paste, red pepper tapenade, stock powder and 300ml water
Bring to a boil then simmer for 8 mins, until the sauce thickens and the beef is cooked. Add the mangetout in the final 2 mins of cooking. Season to taste. Add a splash of water if it's a little thick

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the beef & chickpea stew into bowls