Mexican stew

Heat a large pot, a dutch oven would be ideal and pour a light coating of oil.
Add the meat to brown a little bit. Do not over cook.
Remove the meat as it browns and than add the onion and garlic. Stir around the onion and garlic to pick up the flavor of the meat.
Once the onion is fully cooked, add the meat back in and season with salt and pepper.
Add the water and bring it to a boil.
Add the frozen vegetables.
Once they are cooked, add the tomatoes and the chickpea.
Than add your seasonings. The measurements is up to you. You may want more heat, less heat, more nutmeg. I went with even parts of each thing except for the garlic salt. I doubled that.
Reduce to a simmer.
Once it is to your taste, serve with a side of rice and sour cream.