1. Heat the oil in a large saucepan or stockpot. 2. Add the onion and garlic and cook for 5 minutes, or until softened. 3. Add the meat, in batches, and cook over high heat until the meat is browned. Return all the meat to the pan. 4. Add the spices and bay leaf to the pan and cook until fragrant. 5. Add the tomato paste and cook for about 2 minutes, stirring constantly. 6. Add the stock to the pan, stir well and bring to a boil. 7. Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce the heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. 8. Serve garnished with coriander leaves and small black olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
