1. Heat a frying pan until hot, add in the mince beef and cook through, once completely cooked remove from the frying pan and set aside.

2. Dice the onion and add to the hot frying pan along with the garlic and ginger, no need to drain off any of the juices from the mince just fry the onion in any remaining liquid until softened.

3. Chop the carrot and green beans and add into the onions, fry for the couple of minutes.

4. Add in all the spices and curry powder, mix to ensure the veg is coated well, add in the stock and allow the vegetables to soften cook for about 4-5 minutes on a low heat.

5. Add the mince back into the pan along with canned, drained chickpeas, mix well and heat through until the mince and chickpeas and piping hot.