Summary

Ingredients

• 750 g beef, for roastin
• 6 tomato (s), very ripe, alternatively canned tomatoes
• 1 can chickpeas
• 4 egg (s)
• 2 onion (s), red
• 4 clove (s) garlic
• some tomato paste
• 3 teaspoons cumin
• 1 teaspoon cinnamon powder
• some cayenne pepper
• olive oil
• salt and pepper
• 0.5 ½ bunch parsley, smooth
• water

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Instructions

1. Cut the meat into bite-sized cubes. Heat the olive oil in a high saucepan and fry the pieces of meat vigorously. Meanwhile, peel the onions and cut into strips. When the meat begins to brown, add the onions. Then peel the garlic and add crushed just before the end of the roasting process.
2. Wash and dice the tomatoes. When the meat and onions have reached the desired browning, deglaze with the tomatoes. Depending on how much liquid the tomatoes contained, fill the goulash with water. The meat should just be covered. Let the meat-vegetable mixture simmer for several hours on the lowest setting (at least 2 hours, better 3). Meanwhile, add more water if necessary.
3. After half an hour of cooking, season with cinnamon, cayenne pepper, cumin and salt for the first time. Add the drained chickpeas about 30 to 40 minutes before the end of the cooking time and let them cook. In addition, thicken the sauce with a little tomato paste. Now boil the eggs hard, quench, peel and finely dice. Also add to the goulash.
4. Shortly before serving, season again strongly with all the spices. The cumin flavor should be predominant, the cinnamon only support it. Add cayenne pepper to taste. However, the dish can handle some spiciness. At the very end, finely chop the washed parsley and sprinkle over the goulash.
5. Serve with rice.