Tomato stew with chickpeas

Ingredients for 4 servings:

• 2 onions
• 1 clove(s) garlic
• 2 small chili peppers, red
• 2 tbsp oil
• 250 g pork, shredded
• 2 cans of chickpeas (400 g each)
• 2 pieces of tomatoes (500 g each)
• ½ tsp oregano, dried
• ½ tsp thyme, dried
• 2 tsp sugar
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roughly dice the onions and finely dice the garlic. Slice the chilies into thin rings, removing the seeds. Heat the oil in a large pot. Brown the pork strips in it, remove from the pot, and set aside. Sauté the onions and garlic in a little oil in the same pot. Drain the liquid from the chickpeas, add them to the pot with the tomatoes and chilies, and add the herbs and spices. Simmer gently for about 15 minutes. Return the browned meat to the pot and season again to taste. If desired, garnish the stew with chilies.