Start by getting the pre-soaked Dried Chickpeas (1 pound) 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.
In another large pot, cook cubed Angus Boneless Sirloin Beef (1.5 pound) for about 5 minutes to brown the outsides.
Next, add Yellow Onion (1) and the Olive Oil (2 tablespoon). Stir then put the lid on the pot and cook for 2 minutes.
Open the lid and add Long Green Peppers (1/2 cup) and cook for 2 minutes with the lid off.
Add Tomato Paste (1/4 cup) and cook for 1 minute, stirring, until the tomato paste fragrance is strong.
Add Ground Black Pepper (to taste), Crushed Red Pepper Flakes (2 teaspoon), Salt (1 1/2 teaspoon), Tomato (1/2 cup), chickpeas, and Low-Sodium Vegetable Stock (1 quart). Bring to a simmer and cover. Continue to simmer over very low heat for 30 minutes.
Serve hot with extra red pepper flakes for the top.