Beef and Chickpea Casserole

Beef and Chickpea Casserole

What you need:

2 small onions, peeled and sliced
Olive or rapeseed oil
500g beef or lamb diced into small pieces
2 cloves garlic, peeled and crushed
1 red pepper
Mushrooms, sliced (300g)
2 teaspoon tomato purée
2 canned chopped tomatoes (800g)
2 cans chickpeas (800g)
400ml water
4 sprigs of fresh basil (swap for a sprinkle of dried herbs if not available)

What to do:

Heat large casserole dish and fry onion in little oil for 10mins. Add diced beef or lamb, garlic, red pepper, mushrooms and tomato purée and fry until meat brown. Stir in canned tomatoes, water and herbs. Cover with lid or couple tight layers of tinned foil and then transfer to oven at 150oC for about 2 hours, or until meat is tender.

Serve with brown rice or couscous and a side of veg. We have cauliflower here.

This is a great source of iron from the red meat and chickpeas with vitamin C from the tomatoes to help with iron absorption.
In a bid to reduce red meat consumption I have halved the meat and replaced with chickpeas. You could use any other beans or peas or lentil instead of the chickpeas too and all beans, peas and lentils provide some iron. Iron is one of the critical nutrients i talk about in my weaning workshops.

For young babies this recipe can be blended down or cut into really small pieces once bigger pieces can be managed. Take care with the chickpeas and either mash down or chop up. It has no added salt.

Let me know if you try it.



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