Beef stew with chickpeas and fried onions

1. Cover the chickpeas with water and soak overnight.

2. Remove the beef from the refrigerator about 30 minutes before you intend to prepare it.

3. Pat the beef dry with a paper towel and cut it into small cubes. Drain the chickpeas in a sieve and then rinse with cold water. Peel and mince the garlic.

4. Heat the pot at highest level up to the roasting window, switch to a low level and sear the meat in batches.

5. Add the garlic, spices, chickpeas and broth and mix everything together well.

6. Cover with the Secuquick softline and close. Heat the pot at highest level up to the turbo window, switch to a low level and cook for approx. 25 minutes in the turbo area.

7. Meanwhile, peel and slice the onions into rings. Add onions to the pan, heat the pan at highest level up to the roasting window, switch to a medium level and roast the onion rings while stirring continuously until golden brown.

8. Sprinkle the onions with sugar to caramelize. Set aside on a plate.

9. Remove the coriander leaves from the stems and roughly chop. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick. Stir the coriander into half of the onions and season to taste with salt and pepper. Remove and discard the cinnamon sticks and bay leaves.

10. Garnish the beef stew with the remaining fried onions before serving.