Chop onion, garlic, potatoes and tomatoes in big chunks and set aside.

Saute beef, onion and garlic for 10 minutes.

Add salt, black pepper, turmeric and tomato paste and saute for another minute.

Add chopped potato, tomato and chickpeas and let boil for another hour.

Fine chop the mint leafs and add the last minute.

You can separate the broth and serve as soup.

You can mash the rest of the stew to make a paste and serve with toast.