You can let the short ribs simmer in their own time while you watch the Springboks take on Scotland in tonight’s Rugby World Cup game.
Heat a small splash of oil in a large casserole and brown the ribs on all sides. Set aside.Combine the cumin, coriander, cinnamon, ground ginger and paprika with a small splash of water and add to the pan along with the garlic. Cook, stirring, for a minute or so.
Add the stock, bay leaves and short ribs. Bring to the boil then reduce to a simmer and cook for around 3 hours with a lid on, turning the short ribs occasionally to ensure even cooking. Once the rib is tender, remove the rib from the sauce and shred the meat from the bone. Return to the reduced sauce with the chickpeas. Cook for around 5 minutes, or until the chickpeas are warmed through.
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