Soak the dried chick peas and the broad beans over night, in water with the addition of a pinch of Sodium bicarbonate.

Fry the chopped onion and garlic in the bottom of a large pressure cooker, remove to a holding bowl. Brown the minced meat in the remaining oil, return the onion and garlic, and reduce the heat. Add the tomato, drained beans, the chillis and their seeds, and a little stock if necessary and cook, under pressure, for 15-20 minutes.

Lift the cooker off the heat.

When the pressure has returned to atmospheric, remove the lid and add the spices and some salt.

Simmer uncovered for a further ten minutes, adjust the seasoning to taste at this time. Thicken with cornflour if the mixture is too thin.

Serve with rice.

Adapted from: Real Men Don't Cook Quiche. Scott Redman. Real Man's Cookbook.