Chickpeas with Beef

Cooking method

1. Step 1:

   

   This is a Middle Eastern dish, traditionally made with lamb or beef, but it's delicious with any meat — so use whatever you prefer or have on hand.

2. Step 2:

   

   Ahead of time, sort, rinse, and soak the chickpeas in cold water overnight. It's just like regular dried peas, except chickpeas swell a lot and roughly double in size, so use a roomy bowl.

3. Step 3:

   

   Then drain the chickpeas, cover with fresh water, and bring to a boil. Skim off the foam, reduce the heat to medium-low, and cook for half an hour. Don't salt them or cover the pot. Drain the nearly-cooked chickpeas in a colander.

4. Step 4:

   

   Rinse the meat and pat it thoroughly dry with paper towels. Trim off any membrane and sinew. Cut it across the grain into fairly large cubes, about 1 × 1¼ inches (2 × 3 cm).

5. Step 5:

   

   Wash and peel the vegetables, and have all your cut ingredients and spices ready. Slice the garlic into thin rings and dice the onion medium. Cut the carrot into thin sticks about ¾ inch (2 cm) long.

6. Step 6:

   

   Heat a heavy pot (a Dutch oven works well), pour in the oil, and get it good and hot. Fry the meat, stirring, adding it in batches so the oil doesn't lose its heat — otherwise the meat will release its juices and boil rather than sear. (If that happens anyway, quickly spoon out the liquid and keep frying.) As soon as the meat has turned pale and started to brown, that's enough — the inside should stay raw.

7. Step 7:

   

   Add the onion and fry until translucent, then toss in the carrot. Keep stirring so the meat doesn't catch and scorch.

8. Step 8:

   

   Add the garlic, paprika, cumin, salt, ⅓ teaspoon sugar, and hot and black pepper. I also added a little dry adjika (a spicy Georgian seasoning), a meat spice blend, and a touch of herbes de Provence. Feel free to use a different set of spices to your taste.

9. Step 9:

   

   Add the tomato paste and stir vigorously to combine.

10. Step 10:

    

    Add just enough hot water to almost — but not quite — cover the meat, then leave it to simmer, covered, over the lowest heat for 30 minutes.

11. Step 11:

    

    After half an hour, add the pre-cooked chickpeas.

12. Step 12:

    

    Add enough hot water to cover the chickpeas by about 1 inch (2–3 cm). Taste for salt and add more if needed. Bring to a boil, cover, and leave to simmer for another hour over the lowest heat. You may need a little more or less water than stated, depending on your pot and the amount of food.

13. Step 13:

    

    The finished chickpeas should be soft but still hold their shape. The meat comes out tender and juicy in a thick, aromatic gravy. Serve hot as a main course, sprinkled with fresh herbs, with a side of vegetables.