Abgoosht (abgusht)

Instructions

1. The day before, soak the chickpeas in plenty of cold water. Drain them the next day.
2. In a large casserole, brown the meat with the chopped onion in a little oil until well coloured.
3. Add the chickpeas, tomato purée, diced tomatoes, bay leaf, peppercorns and water. Bring to the boil and skim the surface.
4. Lower the heat, cover and simmer gently for 1 hour 30 minutes, until the chickpeas are tender.
5. Add the chunked potatoes and carrots, along with the crushed garlic. Cook for another 30 minutes.
6. Remove the meat and vegetables. Keep the broth hot and serve it separately in bowls with torn bread. Mash the meat and vegetables with a pestle, then serve them on a plate with the sweet paprika and coriander.