Cooking Instructions
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Step 1
Start by getting the pre-soaked
Dried Chickpeas (2 1/4 cups)
simmering in a large pot of water. Ideally, you should use the cooking liquid to cook them. Make sure the lid stays on. Continue to simmer until very soft.
Step 2
In another large pot, cook cubed
Angus Boneless Sirloin Beef (1.5 lb)
for about 5 minutes to brown the outsides.
Step 3
Next, add
Olive Oil (2 Tbsp)
and the
Yellow Onion (1)
. Stir then put the lid on the pot and cook for 2 minutes.
Step 4
Open the lid and add
Long Green Peppers (1/2 cup)
and cook for 2 minutes with the lid off.
Step 5
Add
Tomato Paste (1/4 cup)
and cook for 1 minute, stirring, until the tomato paste fragrance is strong.
Step 6
Add
Tomatoes (1/2 cup)
,
Crushed Red Pepper Flakes (1/2 Tbsp)
,
Salt (1/2 Tbsp)
,
Ground Black Pepper (to taste)
, chickpeas, and
Low-Sodium Vegetable Stock (4 cups)
. Bring to a simmer and cover. Continue to simmer over very low heat for 30 minutes.
Step 7
Serve hot with extra red pepper flakes for the top.
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