Saucy Beef & Chickpea Stew
with Romesco Sauce & Veggies
- Milk
- Tree Nuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Sulphites
- Eggs
- Fish
This saucy stew, filled with smokey romesco sauce and burnished oranges (chickpeas and carrots) will have you feeling as warm as it looks. And with this speedy method, you’ll be left with beef that’s as tender as it is satisfying. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 bag
green beans
2 clove
garlic
1 bag
baby spinach leaves
½ tin
chickpeas
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
beef strips
1 packet
romesco sauce
(Contains: Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Sulphites, Eggs, Fish)
Not included in your delivery
olive oil
1.5 cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Thinly slice the carrot into half-moons. Trim the green beans and slice into thirds. Finely chop the garlic. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas (see ingredients).
Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes.
Add the tomato paste (see ingredients) and garlic, cook, stirring, until fragrant, 30 seconds. Add the water, garlic & herb seasoning, chicken-style stock powder, butter, brown sugar and a pinch of salt and pepper. Bring to a boil, then simmer for 3-6 minutes.
While the stew is simmering, heat a medium frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add the baby spinach and chickpeas to the stew and cook until the spinach has wilted, 1-2 minutes. Remove from the heat. Add the cooked beef and stir to combine.
TIP: Add a splash of water if the stew is too thick.
SPICY! The sauce is slightly spicy, use less if you're sensitive to heat.
Divide the beef and chickpea stew between bowls. Top with the romesco sauce to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, tasty sauce, especially after adding the romesco; some found it a bit sweet or bland without adjustments.
- Ease of prep: Quick and easy to make, though some struggled with missing ingredients like tomato paste.
- Suggestions: Consider serving with rice for a heartier meal; try smashing some chickpeas to thicken the broth.
- Portions: Several reviewers found the portions small, particularly for larger appetites or multiple adults.
- Texture: For more tender beef, try adding it directly to the stew rather than stir-frying first.
