Soak the chickpeas overnight in cold water to cover by 2 inches/5 cm with 1 teaspoon baking soda; drain and rinse before cooking.

Set the pressure cooker to sauté/sear and heat 1 tablespoon of the oil. Sear the beef cubes in batches until well browned all over, about 6 to 8 minutes total; transfer the beef to a plate.

Add 1 cup water to the pot, scrape up any browned bits, lock the lid, select high-pressure cook, and cook for 30 minutes; allow a natural release for 30 minutes.

While the beef cooks, place the soaked chickpeas in a large pot, cover with fresh water, add a pinch of salt, bring to a simmer, and cook until just tender, about 25 to 30 minutes; drain and set aside.

When pressure cooking is complete, open the pot, reserve 1 1/2 cups of the cooking liquid, and remove the beef to a bowl. Return the pot to sauté, add the remaining 2 tablespoons of oil, then add sliced garlic and chili and cook, stirring, about 30 seconds until fragrant.

Add the sliced red peppers and sauté 2 minutes. Stir in the drained chickpeas, paprika, turmeric, and 1/2 tablespoon salt. Pour in the reserved beef liquid plus 1/2 cup water and bring to a gentle simmer.

Add the chopped cilantro and simmer until the chickpeas are fully tender and the sauce has slightly thickened, about 6 to 8 minutes. Return the beef to the pot, toss to combine, taste and adjust seasoning, and serve warm.