Recipe
Beef and chickpeas stew
easy
APPROX. 50 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
1821 kJ / 434 kcal (Per person)
Ingredients
- Carbohydrates28 g
- Sugar13 g
- Fat19 g
- Protein40 g
Allergens
- lactose
- pulse
Ingredients
- »600 g beef shoulder have the butcher cut it into 3 cm / 1.2 inches large pieces
- »2 tbsp butter
- »2 onions peel and chop
- »4 garlic cloves Crush or chop
- »2 tbsp tomato purée
- »1/2 tbsp sweet paprika powder
- »1/2 tbsp cumin
- »1 tsp cardamom ground
- »1 tsp cinnamon
- »1 tsp sea salt
- »2 1/2 dl water
- »250 g chickpeas tinned rinse with cold water and drain well
- »300 g diced tomato tinned Allow to drain in a kitchen sieve
- »3 carrots peel, cut into small cubes
- »80 g Fresh leaf spinach wash, dry and chop coarsely
- »3 tbsp fresh lemon juice
- »4 sprigs fresh coriander Wash, shake dry, pluck the leaves from the stalks and chop finely
- »4 tbsp natural yoghurt
- » Sea salt and black pepper Freshly ground
Instructions
Step 1
1. Heat the oil and sauté the onion.
2. Then add the garlic, tomato purée, paprika, cumin, cardamom, cinnamon and 1/2 tsp salt.
3. Cook together for one minute, then douse with water and add the beef.
4. Stir well.
5. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Step 2
1. Open the lid, add the cubed carrots, chickpeas and chopped tomatoes.
2. Stir well.
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Step 3
1. Open the lid, add the leaf spinach and bring to the boil in the sauce.
2. Add the coriander and lemon juice, and season to taste with salt and pepper.
Serving
Serve the yoghurt separately in a small bowl.
Origin
Christopher Kimball
easy
APPROX. 50 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure frying panNutritional Value
1821 kJ / 434 kcal (Per person)
Ingredients
- Carbohydrates28 g
- Sugar13 g
- Fat19 g
- Protein40 g
Allergens
- lactose
- pulse
Ingredients
- »600 g beef shoulder have the butcher cut it into 3 cm / 1.2 inches large pieces
- »2 tbsp butter
- »2 onions peel and chop
- »4 garlic cloves Crush or chop
- »2 tbsp tomato purée
- »1/2 tbsp sweet paprika powder
- »1/2 tbsp cumin
- »1 tsp cardamom ground
- »1 tsp cinnamon
- »2 1/2 dl water
- »1 tsp sea salt
- »250 g chickpeas tinned rinse with cold water and drain well
- »300 g diced tomato tinned Allow to drain in a kitchen sieve
- »3 carrots peel, cut into small cubes
- »80 g Fresh leaf spinach wash, dry and chop coarsely
- »3 tbsp fresh lemon juice
- »4 sprigs fresh coriander Wash, shake dry, pluck the leaves from the stalks and chop finely
- »4 tbsp natural yoghurt
- » Sea salt and black pepper Freshly ground
Instructions
Step 1
1. Melt the butter. Sweat the onions.
2. Then add the garlic, tomato purée, paprika, cumin, cardamom, cinnamon and 1/2 tsp salt.
3. Cook together for one minute, then douse with water and add the beef.
4. Bring to the boil whilst stirring, close the lid and cook under pressure on setting 2 for 25 minutes.
5. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
6. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
Step 2
1. Open the lid, add the cubed carrots, chickpeas and chopped tomatoes.
2. Stir well.
3. Then close the lid once more and cook under pressure for another 6 minutes on setting 1.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
Step 3
1. Open the lid, add the leaf spinach and bring to the boil in the sauce.
2. Add the coriander and lemon juice, and season to taste with salt and pepper.
Serving
Serve the yoghurt separately in a small bowl.
Origin
Christopher Kimball
easy
APPROX. 50 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
1821 kJ / 434 kcal (Per person)
Ingredients
- Carbohydrates28 g
- Sugar13 g
- Fat19 g
- Protein40 g
Allergens
- lactose
- pulse
Ingredients
- »600 g beef shoulder have the butcher cut it into 3 cm / 1.2 inches large pieces
- »2 tbsp butter
- »2 onions peel and chop
- »4 garlic cloves Crush or chop
- »2 tbsp tomato purée
- »1/2 tbsp sweet paprika powder
- »1/2 tbsp cumin
- »1 tsp cardamom ground
- »1 tsp cinnamon
- »1 tsp sea salt
- »2 1/2 dl water
- »250 g chickpeas tinned rinse with cold water and drain well
- »300 g diced tomato tinned Allow to drain in a kitchen sieve
- »3 carrots peel, cut into small cubes
- »80 g Fresh leaf spinach wash, dry and chop coarsely
- »3 tbsp fresh lemon juice
- »4 sprigs fresh coriander Wash, shake dry, pluck the leaves from the stalks and chop finely
- »4 tbsp natural yoghurt
- » Sea salt and black pepper Freshly ground
Instructions
Step 1
1. Melt the butter. Sweat the onions.
2. Then add the garlic, tomato purée, paprika, cumin, cardamom, cinnamon and 1/2 tsp salt.
3. Cook together for one minute, then douse with water and add the beef.
4. Bring to the boil whilst stirring, close the lid and cook under pressure on setting 2 for 25 minutes.
5. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
6. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
Step 2
1. Open the lid, add the cubed carrots, chickpeas and chopped tomatoes.
2. Stir well.
3. Then close the lid once more and cook under pressure for another 6 minutes on setting 1.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
Step 3
1. Open the lid, add the leaf spinach and bring to the boil in the sauce.
2. Add the coriander and lemon juice, and season to taste with salt and pepper.
Serving
Serve the yoghurt separately in a small bowl.
Origin
Christopher Kimball
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