Meat Stew with Chickpeas

Peel and dice onions. Clean, rinse and also dice the greens. Cut the meat into not too small pieces, season with cayenne pepper and lightly dust with flour.

Fry the meat in hot fat on all sides. Add onions and greens and fry briefly, turning. Sprinkle with paprika and extinguish with red wine, then add the tomato pieces.

Stew gently for one hour in the closed saucepan. Drain the chickpeas (ha ha) well, add them and continue cooking for 20 minutes with the lid closed. Season with marjoram, pepper and herb salt. By the way, the stew is very suitable as a rustic guest meal.

Serve with long-grain rice or fresh bread.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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