• Half a kilo of diced meat
• 1.5 cups Damla Chickpea Ram
• 1 onion
• 2 tablespoons of oil
• 1.5 tablespoons of tomato paste
• Salt
• Red pepper flakes

We expect to keep the chickpeas in water the night before. The next day, we strain the water from the softened and swollen chickpeas and pass them through the water. If you are going to cook it in a pressure cooker, you cannot take chickpeas and add water to them. After it boils, boil it for two minutes and remove it from the stove. Instead of alternatives, we boil the chickpeas in a normal pot for a longer time until they become soft. If you do not have time to boil chickpeas, you can soak them in hot water for about forty minutes, then fry the meat in the same way, add the tomato paste, add the chickpeas and cook them in a pressure cooker with plenty of water for half an hour. We chop the onions and fry them in oil until they turn pink. Add the meat and cook until the water heats up. We add tomato paste, salt and chili pepper and fry for two more minutes. Then, we boil the boiled water for another five minutes until it reaches the meat. When the meat becomes soft, we add the stored chickpeas. After boiling it together a little more, we turn off the stove. Now our food is ready…