Preparation

The chickpeas are soaked the night before to soften them.
The next day, they are washed and put in a cauldron with the meat, salt and water.
Once cooked, drain everything and crumble the meat.
Then the meat and chickpeas are fried until crisp, and set aside.
A separate frying is made with the oil, the onion, the pepper, the peeled tomato and the garlic, all previously chopped and the pepper and cloves are added.
Once the frying is done, add the paprika, wine, thyme, bay leaf and a cup of broth.
Later, the meat and chickpeas are added and left on the fire for a few minutes.
Finally, the diced potatoes are fried and everything is mixed.
Vegetables such as carrots or beans can also be added to this dish.

Ingredients

  • 1/2 kg of chickpeas
  • ½ Kg. Of beef
  • ½ kg of chicken meat
  • 1 kg of potatoes
  • 3 garlic cloves
  • 1 bell pepper
  • 1 onion
  • 1 tomato
  • 1 cup of white wine
  • 1 cup of water or broth
  • peppers
  • Pepper
  • thyme
  • laurel
  • nails
  • salt and oil.