Ingredients

• 600 g lamb shoulder or beef chuck
• 300 g dried chickpeas
• 2 piece onions
• 4 clove garlic
• 3 tbsp tomato paste
• 2 tsp paprika
• 4 tbsp olive oil
• 2 piece bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 1.5 kg water

Instructions

1. Soak chickpeas overnight

   Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak for 8-12 hours until they double in size and feel softer when pressed. Drain and rinse thoroughly before using. Do not skip soaking as unsoaked chickpeas will not cook evenly.

2. Cut meat into chunks

   Cut the lamb or beef into 3cm cubes, removing any excess fat but leaving some for flavor. Pat the meat dry with paper towels and season with half the salt and pepper. Let it come to room temperature for 15-20 minutes. Do not cut the pieces too small or they will overcook.

3. Brown the meat

   Heat 2 tbsp olive oil in a heavy-bottomed pot over high heat for 2 minutes until shimmering. Add meat pieces in a single layer and brown for 3-4 minutes per side until golden brown all over. The meat should sizzle vigorously and develop a nice crust. Do not overcrowd the pot or the meat will steam instead of brown.

4. Cook onions and garlic

   Remove meat and set aside. Add remaining olive oil to the same pot over medium heat. Add diced onions and cook for 8-10 minutes until soft and golden, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.

5. Add tomato paste and spices

   Add tomato paste and paprika to the onions over medium heat. Stir constantly for 2-3 minutes until the paste darkens slightly and becomes fragrant. The mixture should smell rich and slightly caramelized. Do not let it burn or the stew will taste bitter.

6. Return meat and add liquid

   Return the browned meat to the pot along with drained chickpeas, bay leaves, and remaining salt and pepper. Add water to cover by 3cm over medium-high heat. Bring to a vigorous boil for 2-3 minutes, then reduce to low heat. Do not add too much water initially as it can be added later if needed.

7. Simmer the stew

   Cover partially and simmer on low heat for 90-120 minutes, stirring every 20 minutes. The meat should be fork-tender and chickpeas completely soft. Add hot water if needed to maintain liquid level. The stew is done when meat falls apart easily and chickpeas are creamy. Do not let it boil vigorously or the meat will toughen.

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