Preparation time:
120
Ingredients:
1 pound chickpeas
1 piece of skinned chicken (thigh with meat)
2 tablespoons of oil
½ cup diced potato
½ cup chopped pumpkin
2 cloves of garlic
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground cumin
½ teaspoon of sweet paprika
Instructions:
Soak the chickpeas overnight and then soften them in enough water, with the chicken stock. Let them cool. Separate the chicken breast, bone it and sauté the dough in the oil, with the onion and garlic. Add this sauce and the rest of the ingredients to the chickpea stew, adjust the salt and put it back on the heat until the potato and pumpkin soften. Serve it very hot.
Servings:
4