Pois Chiches a l'Harissa

Ingredients for 2 servings:

• 125 g chickpeas from the can
• 200 g chicken (inner or breast fillet)
• 1 small onion(s)
• 1 can Pizza tomatoes, approx. 400 g
• 250 ml chicken broth
• some coriander leaves
• 1 lemon(s), organic, zest and juice
• 2 tbsp spice mix for harissa
• little flour
• 1 pinch(s) of pepper (Tellicherry pepper)
• 1 pinch of salt
• 1 tsp cumin powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

fresh and finely seasoned, spiciness can be freely adjusted

First, drain the chickpeas. Then, rinse the meat, pat dry, and cut into bite-sized pieces. Dust it very thinly with flour. Then, finely slice the onion into half rings. Heat the oil and fry the meat and onion for 3 minutes over medium heat. Deglaze with the stock, add the chickpeas and tomatoes, and bring to a boil. Cook for another 5 minutes over low heat. Meanwhile, mix the harissa spice mix with 1 tablespoon of olive oil to a paste. Add the lemon juice to the meat. Season with salt, pepper, and 1 teaspoon of cumin. Serve and garnish with some coriander leaves and the lemon zest. Add a dollop of harissa paste. Couscous, polenta, or rice are suitable accompaniments. This time, I decided to fry small polenta discs.