Chicken stew with chickpeas

Name: Chicken stew with chickpeas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Bay leaf; 2 Cloves; 3 (approx. 400 g) Carrots; 1 (approx. 450 g; on bone, with skin) Chicken breast; 1 TEASPOON Peppercorns; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 250 g Tomatoes; 1 can(s) (425 ml) Chickpeas with cumin; 2 stem(s) Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Bay leaf
2 Cloves
3 (approx. 400 g) Carrots
1 (approx. 450 g; on bone, with skin) Chicken breast
1 TEASPOON Peppercorns
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
250 g Tomatoes
1 can(s) (425 ml) Chickpeas with cumin
2 stem(s) Mint

Directions

1
Peel the onion and lard it with laurel and cloves. Peel, wash and chop 1 carrot. Wash the meat. Put everything in a pot. Add approx. 1 1⁄2 l water. Bring to boil, add peppercorns and 1 teaspoon salt. Simmer for about 40 minutes.
2
Peel, wash and slice the remaining carrots. Remove the chicken breast from the broth and let it cool down. Pour broth through a fine sieve. Add tomato paste and carrot slices to the stock, bring to the boil and simmer for about 10 minutes.
3
Wash and dice the tomatoes. Drain chick peas, rinse and drain. Remove flesh from skin and bone, cut into cubes. Heat up with tomatoes and chickpeas for about 5 minutes in the broth. Season to taste with cumin, salt and pepper. Wash and chop the mint and sprinkle over it.