At the end of the 1970s I visited a German doctor in the Peruvian Andean highlands. He ran an infirmary there and at the same time rented a few rooms to curious tourists. The days with him were a culinary experience, although the range of food was quite limited. The Indian cooks had the fresh products of the house garden at their disposal and the storable stocks of the in-house mini-market, including dried chickpeas and tuna, which had reached the Andean highlands upstream in their own tinplate boat, two main ingredients for this recipe. In addition, everything went into the pot that was on the hospital premises and was not entered as a passing guest or sick person, which is how I got to know a guinea pig ragout. But that would be a completely different recipe
According to this preface, the soaking time for the chickpeas is largely bridged and the soaking water can be poured off. Place the chickpeas in a large saucepan with two liters of water and bay leaves and cook until they are done. With soaked chickpeas, this should be the case after approx. 45 minutes.
Meanwhile, heat the oil in a pan and sauté the chopped onion and garlic. Add the tomato cubes and cook on a low flame for 10 minutes. Then add the diced paprika and leek to the pan for another 5 minutes. Finally add the torn tuna and mix everything together well. Add the pan`s contents to the chickpeas, stir in and let simmer for another 10 minutes.
As the penultimate step, the (uncooked) rice is mixed in. It is left to swell until it is ready, which takes another 15 minutes. What remains is the salting and spicing of the dish with black pepper and pepper sauce according to personal taste, before you line up behind the cook with plate and spoon in hand.
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