The chickpeas to soak in plenty of water at least 12 hours (I managed a day), water periodically change.

Meat cut into small pieces. Onion, garlic, peel and finely chop.

In vegetable oil fry the meat in a bowl multivarki to a rosy color, the mode "Roasting". Add sweet paprika, salt to taste,

Add the onion, garlic, cook, stirring for 3-5 minutes.

To make the sauce: blanched, peeled tomatoes blend it in a blender with the addition of tomato paste, Bulgarian, Chile pepper. Add spices and herbs.

In the bowl of the slow cooker on top of meat and onions lay on the prepared chickpeas.

Pour contents of the bowl of the prepared sauce. Turn on the program "Quenching" for 1 hour 30 minutes.

Preheat the frying pan with butter of good quality, pour 1 tbsp of flour and fry until light brown, remove from the heat and slowly adding hot water to the flour, beat the flour with a whisk to avoid lumps and obtain a homogeneous mass, of water you need approximately 100 ml. Pour flour sauce to the meat. Continue Braising 10-20 minutes. A taste and determine the degree of readiness!