INGREDIENTS
- Recipe for 4 folks:
- – 4 tablespoons of olive oil
- – 2 boneless, skinless rooster thighs
- – Coarse salt
- – 3 giant cloves of garlic, finely chopped
- – 2 tablespoons of floor cumin
- – 2 tablespoons tomato paste
- – 3/4 teaspoon chopped purple pepper flakes (or paprika or floor chili)
- – 2 bay leaves
- – 850 grams of rinsed and drained chickpeas
- – 1/2 cup roasted purple peppers drained and chopped
- – 2 tablespoons of recent lemon juice
- – 2 cups of bread reduce into small cubes
- – 3 tablespoons finely chopped parsley
Hearty and heat chickpea and rooster stew, particular for winter and accompanied with a bit of bread, a number of seasonings and chopped parsley
PROCEDURE:
1. Warmth two tablespoons of oil in a medium pot over medium-high warmth.
2. Season the rooster with salt, add to the pot and prepare dinner, turning as soon as, till browned. Roughly for 10 minutes. Switch to a plate.
3. Cut back the warmth to low and let the oil heat for a minute. Add the garlic and let prepare dinner, stirring usually, for 60 seconds. Add the cumin, tomato paste and purple pepper. Stir till a easy paste varieties, a couple of minute.
4. Add the reserved rooster with the gathered juices, together with the bay leaves and 4 cups of water. Carry to a boil, scale back warmth to medium-low and simmer, uncovered. Stir often, till the rooster is tender, roughly 20 minutes.
5. Empty the chickpeas into the pot and prepare dinner for 5 minutes.
6. Take out the rooster, shred and return it to the stew. Embody the purple peppers.
7. Add the remaining two tablespoons of oil and two tablespoons of lemon juice. Cook dinner over low warmth for one minute. Season with salt and extra lemon juice, if desired.
8. Divide the bread cubes among the many bowls. Serve with a soup ladle and garnish with parsley.
