Moroccan Chickpea Stew

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Pour the chickpeas into a colander, rinse briefly and drain.
Peel and finely dice the garlic and onion. Peel the ginger and grate finely. Brew the beefsteak tomato, rinse, peel, core and cut the pulp into pieces. Cut the chicken breast fillet into strips.
Heat oil in a pot. Braise the onion and garlic cubes in it. Add the ginger, Ras el Hanout, cumin and cinnamon, toast briefly. Sauté the tomato paste, deglaze everything with the chicken stock. Dissolve the saffron threads in a little lukewarm water and add to the broth. Add the chickpeas, tomato pieces and chicken breast fillet, cover and let stand for about 10 minutes.
Season to taste with salt, pepper, sambal oelek and lemon juice. Serve with chopped coriander or parsley, depending on your taste.
It goes well with flatbread and yogurt.

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