Soak the chickpeas overnight, and the next day, boil them in fresh water for 15 minutes. Cut the lamb into pieces, finely chop the onions, and in a separate pan, sauté them together with the meat in hot oil. Then, add the peppers and tomatoes and continue sautéing for a little longer. Drain the chickpeas and add them to the meat, then add salt, pepper, and paprika, and cook for 35 minutes.

Source: Nikos Fotiadis, Chef Rania Patra
Implementation: Veta Pasagianni – Vasileiadou