|Topside of beef||1 Pound, trimmed of fat and minced (500 Gram)|
|Dried chickpeas||7 Ounce, picked over (200 Gram)|
|Onion||1 , chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Safflower oil||1 Teaspoon|
|Canned whole tomatoes||1 3⁄4 Pound, drained, crushed (800 Gram)|
|Sultanas||2 1⁄2 Ounce (75 Gram)|
|Green olives||12 , rinsed|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
1) Wash the chick-peas under cold running water.
2) In a large, heavy saucepan, cover the chick-peas with enough water up to 7.5 cm (3 inches).
3) Cover the pan and slowly allow the liquid to come to a boil over medium-low heat.
4) Cook the chick-peas for 2 minutes and stop the heat.
5) Further soak the chick-peas for at least 1 hour, covered.
6) Bring the chick-peas again to a boil and then simmer for about 1 hour until they become soft after lowering the heat.
7) Take a large bowl and mix together chopped onion, garlic and safflower oil in it.
8) Using a plastic film, cover the bowl and then cook the vegetables in microwave for 4 minutes on high.
9) Mix in minced beef and uncover and cook the mixture for 5 minutes on medium (50 per cent power).
10) Crumble the beef and then microwave it for 3 minutes more on medium.
11) Drain the excess liquid from chick-peas and mix them with the beef mixture.
12) Add in tomatoes, sultanas, olives, cinnamon, allspice, cayenne pepper and bay leaves, stirring well.
13) Uncover and cook the mixture for 15 minutes on high, stirring every 5 minutes.
14) Take off the bay leaves and allow the dish to stand for 5 minutes before serving.
15) Serve warm at once.