Ingredients:

• 4 potatoes, diced
• 2 carrots, sliced
• 2 stalks of celery, diced
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 bell pepper, diced
• 1 can of chickpeas, drained and rinsed
• 2 lbs of beef, cut into cubes
• 4 cups of beef broth
• 1 tsp of paprika
• 1 tsp of cumin
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and beef, cooking until the beef is browned.
3. Add the paprika and cumin, stirring to combine.
4. Add the diced potatoes, carrots, celery, and bell pepper to the pot.
5. Pour in the beef broth and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes.
7. Add the chickpeas and cook for an additional 10 minutes.
8. Season with salt and pepper to taste.