This hearty stew combines cubed beef and chickpeas in a tomato sauce. Simple and satisfying, it is a favorite at family tables during the winter months.
Sear the beef in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and cook for 6 minutes. Stir in the tomato paste and tomato.
Add the water. Cover and simmer over low heat for 30 minutes, until the beef is tender.
Add the cooked chickpeas and simmer for 8 to 10 more minutes. Adjust the salt to taste.
Serve hot with rice.
Store covered in the refrigerator for up to 3 days; the flavor deepens by the next day. Freeze for up to 2 months.
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