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Steak With Garbanzo Beans (Chickpeas)

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“I got this out of a Puerto Rican cookbook. It is one of the best recipes I have tasted. I usually add about 4-6 garlic cloves and about 3-4 times as much cornstarch mix (over time) to make a sauce so I can serve it over rice.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb beef, cut into stir-fry sized strips (not hamburger meat, obviously)
  • 1 -6 garlic clove, minced
  • salt and pepper
  • 2 tablespoons olive oil (approx- enough to coat the bottom of a pan)
  • 1 medium onion, sliced into thin rounds
  • 1 teaspoon paprika (or more)
  • 1 (16 ounce) can chickpeas
  • 1 bay leaf
  • 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

  1. Sprinkle the beef with the garlic, salt, and pepper. Mix until the meat is coated.
  2. Heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes.
  3. Reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. Stir to blend.
  4. In a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
  5. 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.
  6. As it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn't garlicky enough for you.
  7. Serve as is or over rice.

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