Soak the chickpeas in the bowl of water.
While it soaks, cut beef or veal into small pieces.
Drain the chickpeas, then add chopped meat and pour cold water over it.
While the meat and chickpeas are cooking, slice tomatoes, potatoes and onions in fine pieces.
When the meat and the chickpeas are almost cooked heat the oil in another large pot, such as a deeper pan.
When the oil heats up, put the meat and chickpeas to the pan, add onion and sauté until golden in color, for approximately 10 minutes.
Then add the tomatoes, and after five minutes potatoes which take the least time to cook.
Add the water in which meat and chickpeas were cooked and continue to cook for another 10 minutes.
Stir the mixture occasionally and add salt, paprika and pepper to taste.
Finally, add a little parsley and serve in a large bowl.
- 1 kg beef (or veal)
- 1 cup chickpeas
- 2 onions
- 4 medium-sized potatoes
- 4 tomatoes
- salt to taste
- red pepper powder
- black pepper to taste
- parsley to taste