Spiced beef and chickpea stew

A marvellous marriage of a British beef stew and a Moroccan tagine. Sounds delicious – definitely is.

• 3 tbsp olive oil
• 500g beef shin, cut into chunks
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato puree
• 1 beef stock cube
• 2 tsp harissa paste
• 2 tsp paprika
• 1 heaped tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• Salt and pepper
• 3 tbsp pomegranate molasses
• 1 preserved lemon, skin only, diced
• Zest of 1 lemon
• 1 tin chickpeas, drained and rinsed
• 200g green beans, cut into pieces
• Handful of green olives

1. Heat olive oil in a large heavy-bottomed pan over a medium-high heat
2. Brown the beef in batches, removing it to a plate on one side
3. Lower the heat and add onions
4. Cook for 5 mins, stirring occasionally
5. Add garlic and continue to cook for further 5 mins until soft and golden.
6. Add spices, crumbled stock cube, harissa and tomato puree, and stir together. Cook for 2 mins while the kettle boils.
7. Add approx 500 ml boiling water and the pomegranate molasses
8. Season well with salt and pepper
9. Bring to the boil and then cook over very low heat for an hour
10. Add preserved lemon and zest, stir in and cook for another hour
11. Add chickpeas, olives and green beans, cook for a further 30 mins.
12. Serve with a pile of lovely cous cous