Chickpeas with veal
Chickpeas with veal


1 kilo veal without bones 1 cup and 2 tblsp Horio Organic extra virgin olive oil 2 cups chickpeas 1 grated large onion 1 diced tomato 1-2 tsp Horio Tomato paste ½  tsp cumin 1 tsp lemon zest 1 tsp lemon juice


  1. Wash chickpeas and leave them in a pot filled with water for 12 hours at least.
  2. Drain and boil in a water-filled pot for approximately 15 minutes.
  3. Remove from heat and transfer to a strainer.
  4. In a deep pot, sauté onion into Horio Organic olive oil for 3-4 minutes.
  5. In the same pot, add veal and mix well to sauté evenly.
  6. Add 2 cups of water, cover the pot and leave for 40-45 minutes.
  7. When the veal is half-ready (try it with a fork), add tomato paste (which previously must be diluted with ½ cup of water), tomato, and chickpeas.
  8. Mix and add salt and pepper.
  9. Add another 7-8 cups of water to the pot, cover with the lid and cook for 40-50 more minutes.
  10. When ready, reduce heat and add cumin, lemon zest, and lemon juice.
  11. Wiggle pan to spread the juice and leave on heat for another 5 minutes.