• 350 g piece of beef
  • 350 g shallots
  • 8~10 cloves of garlic
  • 1 tablespoon of butter
  • 1 tablespoon of tomato paste
  • 1.5 cups boiled chickpeas
  • 1 teaspoon cumin
  • Salt
  • Black pepper
  • Hot water

Melt the butter in the saucepan. Add the meats and fry until the meat releases its juices. Add the peeled shallots and garlic whole and continue to fry, stirring occasionally, until the onions are translucent. Add the tomato paste and fry for another 1-2 minutes. Add salt, spices and boiled chickpeas. Add enough hot water to slightly cover the meats and other ingredients. Cook on low heat until all the ingredients in the pot are soft. Sprinkle with freshly ground black pepper and serve.

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