Wash the meat and put in the bowl multivarki, pour cold water. To enable the mode "Soup" for 1.5 hours. In my opinion, much more delicious this soup is with beef. I usually use for making soup bone with meat. Ready to bone I take out, cool a bit and cut them with the meat, adding it back into the soup. If you take short ribs or brisket, then chop the meat into serving pieces and reduce the cooking time to an hour.

While the meat is cooking, prepare the vegetables. Onion cut into thin half-rings (I prefer to cut smaller), carrots - thin slices (I have large carrots, so cut into quartered), bell pepper - small cubes. Tomatoes also cut into cubes. If summer tomatoes, 2-3 pieces is enough, but in winter it is better to add high-quality tomato paste (1 tablespoon). You can only use the paste, increasing the amount to 2 tablespoons.

In a pan melt the butter, immediately add onion, carrot and pepper. Fry them and add tomatoes with tomato paste and fry a little more.

Add to broth with meat and chickpeas and cook for another 1.5 hours.

After about an hour the chickpeas will be soft enough. Add to the soup fry vegetables and the prepared head of garlic. After 10-15 minutes add salt in the soup, red pepper and a little crushed coriander seeds. After another 15 minutes of cooking the soup is ready.