Place into your casserole dish the tinned tomatoes, garlic, onion and tomato puree. Cook on a high heat (and keep stirring) for 2-3 minutes or until the onions start to soften.
Place the minced beef into your casserole dish and mix well.
Peel and dice your other vegetables and throw these in too. Drain and add your beans and your chickpeas.
Add the seasoning.
Keep stirring and move the heat from high to low as this will then simmer the dish.
Crumble in the beef OXO cube and also add 568ml (1 pint) or boiling water and mix well.
Place the lid on the casserole dish and cook in a preheated oven at 200c for 30 minutes.
Serve with some fat free yoghurt to balance out the heat.