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.
Speedy British Beef & Chickpea Sundried Tomato Stew
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 snap peas, vibrant peppers and chunky chickpeas. Simply irresistible.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 80g mangetout
- 1 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 300g beef strips
- 1 pepper
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Nutritional Information
Calories: 604
Protein: 45g
Carbs: 21g
Fat: 28g
Ingredients
- 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
Nutritional Information
Calories: 640
Protein: 47g
Carbs: 21g
Fat: 31g
Speedy British Beef & Chickpea Sundried Tomato Stew
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 snap peas, vibrant peppers and chunky chickpeas. Simply irresistible.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug & a sieve
Get started
- Dice the pepper into 2cm chunks. Roughly chop the coriander
- Heat the large frying pan with 1/2 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the beef strips and pepper and cook for 3 mins, until golden
- Stir in the 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 ground almonds, sundried tomato paste, passata and 150ml water (75ml 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 sugar snap peas 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
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