Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 3 cloves garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1 thumb size ginger (peeled and grated)
  • 1 small tomato (roughly chopped)
  • 1/2 pound lean ground beef
  • 1 cup chickpeas (drained)
  • 1/4 cup ketchup
  • 3 tablespoons curry powder
  • 1 cup chicken broth
  • 1/3 cup water
  • salt and pepper
  • fresh cilantro (roughly chopped (optional))

Instruction

  • In a large pot (or deep fry pan) over high heat, add oil, garlic, onions, bell pepper and celery.
  • Cook for 5 minutes, until vegetable have soften.
  • Add tomato and ginger and cook for 1 minute.
  • Add water, stock and ground beef. Break up the ground beef as it is cooking and stir constantly until the meat has cooked through (about 3 minutes).
  • Add chickpeas and stir well.
  • Add ketchup and curry powder and stir well.
  • Cover and cook on low (simmer) for 20 minutes, until vegetables are soft.
  • Season with salt and pepper and serve with rice.