Chenchi Pera (beef and chickpea stew)

Instructions

1. Cut the beef into 3 cm pieces, season with salt, pepper and cumin, then brown in small batches in the hot oil for 5 minutes.
2. In the same pot, sauté the sliced onion and peppers for 6 minutes, then add the crushed garlic.
3. Stir in the tomato paste and the diced tomatoes, and let them break down for 5 minutes, stirring.
4. Return the meat, add the oregano, paprika and stock, then cover and simmer gently for 1 hour 30 minutes, stirring from time to time.
5. Add the drained chickpeas and continue cooking for 20 minutes, until the meat falls apart easily with a fork and the sauce has thickened.
6. Adjust the seasoning and serve hot with white rice.