Heat the oil in a large pan over a medium heat and add the onion and garlic and fry for a few minutes.

Add the beef and cook on a high heat to seal the meat, then stir in the spices and continue cooking for a further few minutes.

Stir in the tomatoes, chickpeas and stock, cover and simmer gently for 1 ½-2 hours or until the beef is tender. Stir in the peas and coriander and allow to return to the boil.

Serve the beef over steamed couscous.