Beef stewed with chickpeas
Description
The dish is prepared without unnecessary complications. Not many people cook chickpeas, and even fewer know that it is an incredibly healthy and nutritious product. Even those on a diet can safely eat chickpeas without worrying about gaining extra weight. It is rich in vitamins and minerals, potassium, magnesium, and B vitamins. Legumes are also high in easily digestible protein. To make the beef stewed with chickpeas juicy and tender, soak the chickpeas overnight, then sear the beef well and simmer it for a long time. Only after that add the chickpeas and continue cooking by simmering until fully ready. Serve the finished dish hot.
Instructions
- 1
Step 1
1. Basically, chickpeas are the same peas, and the cooking principle is identical: you need to soak them immediately for at least 8 hours, and only then cook them.
- 2
Step 2
2. Cut the beef meat into medium-sized pieces and fry in vegetable oil.
- 3
Step 3
3. Instead of beef, you can use lamb—it will result in a traditional Uzbek dish. Add salt and spices, and fry while constantly stirring until all the liquid has evaporated.
- 4
Step 4
4. Then add the chickpeas and pour in a glass of water. If you have a wok, that's great, as this dish is best cooked in one. Simmer until all the liquid has evaporated, then add the chopped onion.
- 5
Step 5
5. Tomatoes need to be peeled and cut into medium-sized cubes.
- 6
Step 6
6. Add them to the pan with the meat and chickpeas once the water has evaporated (you can use homemade morse or, as a last resort, tomato paste). Sauté briefly, then pour in a glass of water and simmer the dish until the chickpeas are cooked and the meat is tender, adding more water if needed.
- 7
Step 7
7. While the beef is cooking with chickpeas, you can marinate some onion—it will be an excellent addition to the finished dish. This dish should be served only hot.