One small dish tasty and refreshing for the latest cool evenings of the season ...
Ingredients for 4 people
- 500g of beef to be cooked, cut into large dice
- 1 finely chopped onion 2 cloves garlic
- finely chopped
- 4 tablespoons Olive oil
- 1 teaspoon paprika
- 200 ml dry white wine
- 1 bay leaf 1 large carrot cut
- sliced 1 large
- box chickpeas (800 g)
- 1 pinch ground cumin salt &
- pepper chopped parsley
Preparation
Place olive oil, onion and garlic in a casserole. Heat and cook until lightly browned, stirring often.
Add the diced meat and bay leaf, stir. Season with salt, pepper and paprika. Brown meat on all sides, then drizzle with white wine. Add the sliced carrot.
Reduce heat and cover. Simmer on low heat for about 2 hours or until meat is very tender. If necessary, add small amounts of water so the sauce does not dry. Season with cumin end of cooking.
Rinse and drain chickpeas. Added to the preparation and mix. Cook for another 7-10 minutes. Adjust seasoning.
Sprinkle with a little chopped parsley and serve immediately. Serve with couscous or rice.
Source : Recipe adapted from the magazine Saúde Mesa No. 56 (Portugal)
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