Chicken Stew with Chickpeas

Rinse chicken, clean, rinse and coarsely dice cooking vegetables. Tie the kitchen herbs together. Boil chicken, cooking vegetables and kitchen herbs with 3 l tap water, stew at moderate temperature for 2 hours. Skim in between. In the meantime, clean celery, garlic, onions and the white parts of the leek and cut into small slices. Drain and rinse the chickpeas. Pull the chicken out of the meat broth. Pour meat broth through a sieve and degrease. Set aside 4 tbsp chicken fat. Remove meat and dice.

Heat chicken fat in a saucepan, brown leek, onion, celery and garlic together. Add 50 ml of meat stock and sauté the greens for 10 minutes. Lightly mash tomatoes and add with the liquid, chickpeas and the rest of the chicken broth, bring to a boil. Season with salt and chili paste. Add chicken, chop cilantro and sprinkle over stew.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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