Beef & Chickpea Stew with Pepper & Mangetout

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 pepper
300g beef strips
1 onion
80g mangetout
1 handful of fresh coriander
1 tsp ground cumin
230g chickpeas

(Chickpeas, water, salt)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	609Kcal
	441kJ	2547kJ
Fat	4.9g	28g
of which saturates	1.6g	9.1g
Carbohydrates	4g	22g
of which sugars	2.6g	15g
Protein	7.8g	45g
Salt	0.63g	3.6g
Fibre	2.8g	16g

Ingredients

1 tsp ground cumin (use half)
1 handful of fresh coriander (use half)
80g mangetout (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 onion (use half)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
2 tbsp garlic, basil and parsley paste (use half)

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 pepper (use half)
150g beef strips

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	645Kcal
	456kJ	2697kJ
Fat	5.2g	31g
of which saturates	1.7g	10g
Carbohydrates	4g	22g
of which sugars	2.6g	15g
Protein	8.0g	48g
Salt	0.62g	3.7g
Fibre	2.7g	16g

Back

Ready in 20 High protein 1/3 daily fibre 4 of 5 a day

Beef & Chickpea Stew with Pepper & Mangetout

Prep time: 10 mins

Total time: 20 mins

Cuisine: Spanish

Food group: Beef

A bowlful of comfort! Here, you'll simmer tender British beef strips in this delicious stew. Sundried tomato creates a rich sauce. For your veg? Crunchy mangetout, vibrant peppers and chunky chickpeas. 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 measuring jug & a sieve

Get started

Dice the pepper into 2cm chunks. Thinly slice the onion. Roughly chop the coriander
Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef strips and pepper and cook for 3 mins, until golden
Stir in the cumin and garlic herb paste and cook for 1 min more

Simmer simmer

Drain and rinse the chickpeas and add them to the pan, along with the sundried tomato paste, passata and 200ml water (100ml for 1 person)
Add the stock powder, bring to a boil and then simmer for 8 mins, until the sauce has thickened and the beef is cooked
Add the mangetout and half the coriander for the final 2 mins of cooking, then season with salt to taste

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
Share the beef and chickpea stew between bowls. Sprinkle over the remaining coriander