Linda Creole Chickpea Stew with Beef

Linda chickpeas and Tomato Paste, with cubed beef. A thick sauce for white rice, avocado and tostones.

Ingredients

• 1 can Linda chickpeas
• 1 pound beef, cubed
• 2 tablespoons Linda Tomato Paste
• ½ onion, chopped
• ½ cubanelle pepper, chopped
• 2 crushed garlic cloves
• 1 tomato, chopped, optional
• 1 teaspoon oregano
• 1 teaspoon seasoning or adobo
• Linda Salt and pepper
• A splash of Linda Oil
• 1 cup water or beef broth
• Chopped cilantro or scallion
• Sour orange or lemon juice, optional

Preparation

1. Season the beef with garlic, oregano, salt, pepper, adobo and a splash of citrus. Rest.
2. Sear the meat in oil until it takes color.
3. Add onion, pepper and tomato. Cook until soft.
4. Stir in Linda Tomato Paste.
5. Add water or broth. Cover and cook until the beef is tender.
6. Add the drained Linda chickpeas. Cook a few more minutes.
7. Adjust salt. Finish with cilantro. Serve with rice and avocado.