Posted on

17 September 2012

by

ewfood

2lb. beef, cubed

1 tin chickpeas

1 head cauliflower, chopped

5 carrots, chopped

5 sticks of celery, chopped

3 sweet potatoes, chopped

1 onion, chopped

3 cloves of garlic, chopped

1 tbsp. sea salt

1tsp cumin

1tsp coriander

1tsp tomato paste

½ tsp. cayenne pepper

½ tsp. turmeric

½ tsp. cinnamon

½ tsp. black or white pepper

3 Bay leaves

Cooking oil

Servings

4

Person

1

Using a pressure cooker, pour in the cooking oil and brown the meat
2

Add the onions and garlic and sauté until the onions begin to brown
3

Add the chickpeas, spices and tomato sauce mix well and pour in 3 to 4 cups of water or enough to cover the meat
4

Tighten the lid and cook for 20 min
5

Add the carrots and celery the pressure cooker that has cooled down and it is ready to be opened
6

Let the carrots and celery cook for 5 min, then add the cauliflower and the sweet potatoes and 2 cups of water
7

Close the pressure cooker and once more let it cook for about 7 minutes to 10 minutes
8

Serve and enjoy. Can be served with rice or couscous