Chickpeas with beef

Step-by-step cooking

1. Step 1:

   

   This is an oriental dish and traditionally it is cooked with lamb or beef, but it will be delicious with any meat, so take it according to preference or availability.

2. Step 2:

   

   In advance it is necessary to sort out, rinse and soak the chickpeas in cold water overnight. Everything is like with ordinary peas, only chickpeas swell greatly and increase twice, so take a spacious cup.

3. Step 3:

   

   Then rinse the chickpeas, pour clean water and bring to a boil. Remove the foam, reduce the heat to moderate - medium and cook for half an hour. It is not necessary to salt and cover with a lid. Almost ready chickpeas should be thrown into a colander.

4. Step 4:

   

   Wash the meat, dry it qualitatively with towels. Cut off the films and veins. Cut across the fibers into cubes not very finely, about 2 x 3 cm .

5. Step 5:

   

   Wash and peel the vegetables, immediately prepare the slicing and spices. Cut garlic thinly into rings, onion into medium cubes. Carrots are cut into thin cubes, about 2 cm long.

6. Step 6:

   

   Heat the cauldron, pour and heat the oil well. Fry the meat stirring, adding in several steps so that the oil does not lose heat. Otherwise, the meat will let the juice and will be cooked, not fried. / If this does happen, quickly scoop out the liquid and continue to fry /. As soon as the meat has turned white and started to blush, it is enough, inside it should remain raw.

7. Step 7:

   

   Add onion, fry until transparent, then toss carrots. Have time to stir so that the meat doesn't get caught.

9. Step 8:

   

   Toss garlic, paprika, cumin, salt, 1/3 tsp sugar, hot and black pepper. I added a little dry adjika, seasoning for meat, and a drop of Provencal herbs. The set of spices may be different, according to your taste.

10. Step 9:

    

    Add tomato paste, mix actively.

11. Step 10:

    

    Add a little hot water so that the meat is almost, but not hidden and leave to stew at minimum heat for 30 minutes under the lid.

12. Step 11:

    

    After half an hour, put the prepared chickpeas to sleep.

13. Step 12:

    

    Add hot water so that the peas are hidden by 2-3 centimeters. Try for salt, if necessary, add. Bring to a boil, cover with a lid and leave to simmer for another 1 hour on low heat. Water may need a little more or less of the specified, depends on the dishes and the volume of products.

14. Step 13:

    

    The finished chickpeas should be soft, but remain whole. The meat turns out soft and juicy, thick, fragrant gravy. Serve hot as an independent dish, sprinkle with herbs, additionally serve vegetables.