- 1 large can of chickpeas
- 2 chickenlegs incl. thighs
- 1 chorizo
- 1 kilo of potatoes
- 6 garlic cloves
- 1 red pepper (paprika)
- 1 large onion
- 2 tomatoes
- 1/2 cup white wine
- 500ml chicken broth (from boiled chicken/beef)
- 1 chicken stock cube
- 2 teaspoons smoked paprika powder
- Black pepper
- 3 cloves
- 1-2 bay leaf
- Salt
- Olive oil
Preparation:
Put the chicken and beef in a pot with water and bring to a boil. Let it simmer until cooked through.
Remove from the pot and let cool. Take 500 ml of broth from the pot and throw the rest away. Dissolve a chicken stock cube in the broth and set aside.
Peel the potatoes, cut them in cubes and mix with a few drops of oil. Cook in the airfryer until crispy. (You can also fry the potatoes if you don't own a airfryer, but then you don't need to mix with oil).
Chop the onion, pepper, tomato. Finely cut the garlic.
Pull/shred the meat/chorizo apart (or cut in thin pieces/cubes) and add to a large sauté pan with enough olive oil. Start frying the meat.
Add the chickpeas to the pan and fry the shredded meat and garbanzo beans until crispy. Remove from pan and set aside.
In the same oil (you may need to add a bit more) add the chopped onion, pepper, tomato, and garlic and stir fry until soft.
Add the 3 cloves and some black pepper. Stir fry a bit more and add the two teaspoons of paprika, the white wine, broth, and bay leaf.
Bring to the boil and once it boils lower the heat to simmer, now add chickpeas and meat mix with the sauce.
Add the fried potatoes and cover for 15 minutes while simmering.
Uncover after and taste. Add salt if necessary.
Serve with tabasco on the side if you like it spicy.
Bon apetit!
Mike & Leda
