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1
Cut the meat into bite-sized cubes and set it aside for a moment.
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2
Put the garlic into a small bowl or pestle.
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3
Crush the garlic clove with the sea salt and 1 tablespoon of olive oil.
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4
Put the meat in a bowl and cover the meat with the garlic paste.
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5
Set aside to marinate for 30 minutes.
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6
Heat the remaining oil in a large pot over medium heat.
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7
Fry the sliced onion until soft and beginning to brown, about 10 minutes.
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8
In the meantime heat up a frying pan over medium high heat and brown the meat in two batches.
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9
The meat needs to be nicely browned on all sides so stir it a couple of times.
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10
When each batch is done tip the meat into the the pot with the onions.
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11
Add the diced tomatoes, tomato puree, sugar, red pepper flakes, beef bouillon cube and paprika into the pot as well.
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12
Fill half the empty tomato can with water and add it to the pan.
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13
Bring the stew to boil and cook on low heat under a lid for 20-30 minutes or until the meat is tender.
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14
Drain and rinse the canned chickpeas.
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15
Add them to the pan and taste for seasoning.
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16
Add salt and pepper as needed.
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17
Cook for further 10 minutes then add the spinach leaves.
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18
When they start to fall apart and become soft, the stew is ready.
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19
Sprinkle stew with chopped cilantro or parsley and serve with a chunk of bread.
