Beef and chickpea stew - Testing

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

1 - Generally fine, but I used some Desi chickpeas which I'd never cooked before. They still had their skins one - they are peas I grew, and the texture was quite coarse. The main thing that is interesting about the recipe is that it is relatively simple. Chickpeas, other beans, or even other vegetables might be just as good as anything else. I need to think about this one.

1/2 lb dry chickpeas (Garbanzo beans) ? (see note 1, above)
1 Tbsp oil
2 lbs beef chuck (see Kitchen Notes), cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
1 can (10 oz) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak the beans overnight. Cook until tender, about 1/2 to 1 hour, depending on freshness of the beans.
2. Render the bacon in the oil over medium heat. Increase the heat and brown the beef in hot fat. Add the rosemary and stir for 1 minute or until it becomes fragrant. Season with salt and pepper, to taste.
3. Add the onion; sauté constantly until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in a slow cooker. Top with the beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.