|Beef/Lamb||2 Pound, cut into 1-inch cubes|
|Corn oil||2 Tablespoon|
|Yellow onions||1 Pound, quartered|
|Tomatoes||4 Medium, chopped|
|Tomato paste||2 Ounce|
|Water||4 Cup (64 tbs)|
|Canned chickpeas||1 Pound, drained|
|Black pepper||1 Tablespoon|
|Hot red pepper||To Taste|
Saute the meat in the heated oil until browned.
Add the onions and saute ten minutes more.
Cover and simmer ten minutes longer.
Stir in the tomatoes and tomato paste, water, salt and red pepper.
Cook for about thirty to forty minutes or until the meat is tender.
Add more water if necessary.
Stir in the chick peas.
Cook ten minutes more.
Sprinkle with the black pepper.
Serve with rice pilaf.