1In a large pan stir fry the meat until is gold.
2Stir in the onions and cook another 5mins or until the onions are softened.
3Pour in the stock, and bring to a boil. Reduce the heat, cover, and simmer for about 1½ hours.
4After 1 hour of cooking add the turnip, zucchini, carrots, peppers, tomatoes, cumin, coriander and chickpeas. Cook covered, for 30 minutes.
5Add salt to taste. Cover and let stand for 15 minutes and then serve into the bowls.