Gusht-chickpeas, or Meat with vegetables and chickpeas in its own juice

Category: Meat dishes

Ingredients
Meat (lamb or others, you can poultry)	1 kg
Chickpea	350 g
Onion	2-3 onions
Tomatoes	1 kg
Fat tail or dr fat	50 g
Greens	1-2 bundles
Salt, cumin (coriadr), black pepper and other spices	taste

Cooking method

Soak the chickpeas for 10-12 hours before cooking in a slow cooker. The peas are washed and poured into a suitable bowl so much warm water that there is enough water when the chickpeas swell (usually it increases in volume two to three times) and so that the chickpeas themselves remain completely in the water. The water itself needs to be lightly salted, and, most importantly, one to two teaspoons of baking soda should be added to it. After 10-12 hours, drain the water, rinse the chickpeas thoroughly from traces of soda.
Put pieces of bacon at the bottom of the multicooker,
on top of the meat that you first need to salt, pepper and, if desired, add spices (zira, for example).
Next, put randomly chopped tomatoes (attention from the quantity strictly according to the recipe),
above chopped onion rings
above chickpea
and at the very top, randomly chopped greens.
Once again, salt and pepper this whole "sandwich", add spices to taste (freshly ground black pepper and cumin or ground coriander.)
Set the "Fry" mode for about 5 minutes
Then the "meat" mode, pressure 70 kPa, 25 minutes
Bon Appetit

The dish is designed for

3-4 servings

Time for preparing:

30 minutes

Cooking program:

Frying, Meat

Note

This is one of those dishes, to which, like scrambled eggs, the incorruptible is probably quite applicable: "Elementary, Watson." I folded it, closed it, turned it on and left to go about my business. He opened it, took it out, put it on a plate - and a true masterpiece, without exaggeration. For it is difficult to expect anything else from dishes prepared in their own juice.
The classic cooking recipe is written in detail by Dunduk the culinary specialist: 🔗 All the nuances are well stated there. I decided to try to adapt the recipe for a multicooker pressure cooker.
The purchased pack of chickpeas in 450 grams, after swelling in water, increases in mass by about 2 times (and even more in volume) and made it possible to immediately cook the dish in two ways - traditional on a gas stove and in a multicooker-pressure cooker. I note that the recipe for a multicooker does not include a stage of boiling chickpeas immediately after it swells to a state of semi-readiness. And also it is not necessary to create an additional press in the multicooker bowl with an inverted bowl with a load. An overpressure of 70 kPa solves all these problems.
Comparing both cooked dishes, I note that both turned out to be delicious, but the chickpeas turned out to be much softer in a slow cooker than in a saucepan. I cooked for 30 minutes in the "meat" mode, so I indicate a slightly shorter time in the recipe - 25 minutes. The total cooking time in a multicooker-pressure cooker, taking into account the cost of setting pressure and temperature, is about 1 hour.
You can take any meat, you can also take a bird. Obviously, the cooking time for poultry will be even shorter.