Moroccan chickpea stew

Ingredients for 2 servings:

• 1 can chickpeas, 425 ml EW
• 1 garlic clove(s)
• 1 onion(s)
• 1 piece(s) ginger, walnut-sized
• 1 beefsteak tomato(s)
• 1 chicken breast fillet(s)
• 1 tbsp oil
• 1 tsp Ras el Hanout
• cumin
• Cinnamon
• 1 tsp tomato paste
• ½ liter chicken broth
• salt and pepper
• Sambal Oelek
• some saffron threads
• 1 tbsp lemon juice
• ½ bunch coriander or flat parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very spicy, tastes good with or without meat

Pour the chickpeas into a sieve, rinse briefly, and drain. Peel and finely dice the garlic and onion. Peel and finely grate the ginger. Blanch the beefsteak tomato, rinse, skin, deseed, and cut the flesh into pieces. Cut the chicken breast fillet into strips. Heat the oil in a pan. Sauté the diced onion and garlic. Add the ginger, ras el hanout, cumin, and cinnamon, and fry briefly. Sauté the tomato paste and deglaze everything with the chicken stock. Dissolve the saffron threads in a little lukewarm water and add to the stock. Add the chickpeas, tomato pieces, and chicken breast fillet, cover, and let stand for about 10 minutes. Season to taste with salt, pepper, sambal oelek, and lemon juice. Serve with chopped coriander or parsley, if desired. Serve with flatbread and yogurt.