Summary

Ingredients

• 1 can chickpeas, 425 ml PE
• 1 clove garlic
• 1 onion (s)
• 1 piece (s) ginger, the size a walnut
• 1 beefsteak tomato (s)
• 1 chicken breast fillet (s)
• 1 tablespoon oil
• 1 teaspoon spice mixture, (Ras el Hanout)
• cumin
• cinnamon
• 1 teaspoon tomato paste
• 0.5 liter ½ chicken broth
• salt and pepper
• Sambal Oelek
• some threads saffron
• 1 tablespoon lemon juice
• 0.5 ½ bunch coriander greens, or flat-leaf parsley

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Instructions

1. Pour the chickpeas into a colander, rinse briefly and drain.
2. 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.
3. 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.
4. Season to taste with salt, pepper, sambal oelek and lemon juice. Serve with chopped coriander or parsley, depending on your taste.
5. It goes well with flatbread and yogurt.