Ingredients:
1 lb beef, cut into stir-fry sized strips ( not hamburger meat, obviously)
1 -6 garlic cloves, minced
salt and pepper
2 tablespoons olive oil ( approx- enough to coat the bottom of a pan)
1 medium onions, sliced into thin rounds
1 teaspoon paprika ( or more)
1 (16 ounce) cans chickpeas
1 bay leaves
1 teaspoon cornstarch ( I used quite a bit more to make a sauce out of it)
1 tablespoon water ( keep in ratio to cornstarch- i.e. if 3 teaspoons of cornstarch, then 3 tablespoons of water)
Directions:
Sprinkle the beef with the garlic, salt, and pepper. Mix until the meat is coated.
Heat the oil in a large skillet or frying pan and saute the meat over high heat for about 3 minutes.
Reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. Stir to blend.
In a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
Add the water-cornstarch mixture to the pan, and cook, stirring constantly, until the mixture thickens, about 3 minutes. Reduce heat to low, cover and simmer for 30 minutes more.
As it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn’t garlicky enough for you.
Serve as is or over rice.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.