Meat Stew with Chickpeas

Serves six people

50 minutes on medium heat.

500g cubed lamb,
2 tablespoons of butter,
1 large onion,
280g boiled chickpeas,
1 tablespoon tomato puree/paste,
720ml of hot water,
1 teaspoon of salt,
1/2 teaspoon of black pepper.

Tips: You can use 15-20 shallots instead of brown onions.
You can slow cook the stew in a ceramic pot on low heat for 1½ hours.
Nice served with pickles.

Finely dice 1 large onion. Melt two tablespoons of butter in a saucepan. Add the onions to the pan and sauté until golden. Then add one tablespoon of tomato paste and stir.

Thoroughly wash the lamb in water. Drain well, add to the pan and then cook on medium heat until browned. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Lastly, add the cooked chickpeas and about 720ml of hot water to the pan, so that it comes up to about one centimetre above the food. Put the lid on the saucepan and continue cooking on medium heat for forty minutes. Serve hot.

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