Chickpeas with Beef and Vegetables

Delicate meat that melts in your mouth with a tangy tomato sauce and delicious soft chickpeas as a side dish.

Ingredients

• chickpeas 1 cup (s)
• beef (boneless) 700 g
• onion 2 pcs.
• garlic (clove) 4 pcs.
• bell pepper 1 pc.
• tomatoes 500 g
• tomato paste 1 tbsp
• vegetable oil 3 tablespoons
• sweet paprika 1 tsp
• chili pepper (to taste)
• greens 1 bunch (s)
• salt
• butter 30 g
• wheat flour 1 tbsp.

Directions

1. Cut the meat into small pieces. Peel the onion, garlic and chop finely.
2. Soak chickpeas in plenty of water for at least 12 hours, change the water periodically.
3. Fry the meat in vegetable oil in a multicooker bowl until golden brown, "Fry" mode. Salt to taste.
4. Add onion, garlic, cook, stirring occasionally for 3-5 minutes.
5. Prepare the sauce: puree blanched, peeled tomatoes in a blender with the addition of tomato paste, bell pepper, chili pepper, sweet paprika. Add spices and herbs.
6. Put prepared chickpeas in a multicooker bowl on top of meat and onions. Pour the prepared sauce over the contents of the bowl. Switch on the "Extinguishing" program for 1 hour 30 minutes.
7. Heat a skillet with good quality butter, add 1 tbsp. l flour and fry until light brown, remove from the stove and slowly, adding hot water to the flour, grind the flour so that there are no lumps and a homogeneous mass is obtained, about 100 ml of water is needed. Pour flour sauce over the meat. Continue additionally "Extinguishing" for 10-20 minutes. Bring the dish to taste by adding salt and spices.