Preparation Time:
120
Ingredients:
1 pound of chickpeas
1 piece of skinned chicken (thigh with joint)
2 tablespoons of oil
½ cup of diced potato
½ cup of diced pumpkin
2 cloves of garlic
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of ground cumin
½ teaspoon of sweet paprika
Instructions:
Soak the chickpeas overnight and then soften them in enough water, along with the chicken piece. Let them cool. Separate the chicken piece, debone it, and sauté the pieces in oil with the onion and garlic. Add this sauté 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.
Rations:
4