What you need:

Cooked chickpeas
Beef mince for two
Five big tomatoes, sliced into quarters, reserve all the liquid
Whole garlic bulb – sliced in half across the middle
Olive oil
Onions – chopped
Green and red peppers – chopped
Mushrooms – sliced
Chilli flakes
Runny honey
Sea salt
Black pepper
Tomato paste – one tablespoon (heaped)
White wine (optional)
Casserole with a lid

What you do:

Preheat oven to 180C
Sling the mince in the casserole and flake with your fingers
Add the onions, and the two half garlic bulbs
Add the tomatoes and the tomato paste
Add good teaspoon of sea salt
Put in the oven for 45 minutes – wait – yawn – twiddle thumbs
Take casserole out of oven, check liquid – the tomatoes will make a fair bit; add some white wine to make more moist if wanted
Add the chopped peppers and mushrooms and shake of chilli flakes
Add teaspoon of honey if the mixture needs ‘rounding’
Back in oven for 15 minutes
Take out – add chickpeas – stir, then put back in oven for 15 minutes

Serve – job done