Ingredients
- 300 g dried chickpeas
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 2 beef or veal marrow bones
- 1.5 kg beef shoulder (chuck), trimmed and cut into 5 cm cubes
- 800 g large potatoes, quartered
- 800 g sweet potatoes, quartered
- 5–6 dates, pitted and coarsely chopped
- 3 teaspoons paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon chilli flakes
- 1 litre chicken stock
Method
1. Put the chickpeas in a large bowl, cover with cold water (allowing room for the beans to expand) and leave for at least 8 hours, or overnight. Drain.
2. Preheat the oven to very slow 120°C (250°F/Gas ½). Heat the oil in a frying pan, add the onion and cook for 5–10 minutes, or until soft and translucent. Transfer to a 4 litre casserole dish and add the chickpeas, garlic, bones, beef, potato, sweet potato, dates, spices, and salt and pepper to taste. Add the stock and enough water to just cover the contents. Cover and cook in the oven for 8–10 hours.
3. Remove the meat, potato and sweet potato, and set aside. Discard the bones. Skim any fat from the surface, and serve the broth and chickpeas as a first course, followed by the meat and vegetables.
