Filipino Meat Stew

The day before, soak the chickpeas in cold water and leave to soak overnight. The next day, halve the chicken, cut off the wings and knuckles and chop the breast again into smaller pieces as desired. Halve the onion and dice the pork. Blanch the tomatoes briefly in boiling water, remove, peel and cut into cubes. Slice the longaniza and cut the sweet potatoes into bite-sized cubes. Finely chop the garlic and cut the spring onions, including the green stem, into strips. Cut the Chinese cabbage into strips as well. Now layer the chicken pieces in a pot along with the meat and longaniza. Add soaked chickpeas, bay leaves, halved onion, peppercorns and salt and cover with water. Put it on the stove and let it boil once. Then reduce heat and cook everything until soft, about 1 1/2 hours. In the meantime, finely chop the shallots. Heat some oil in another pot and slowly sweat the shallots together with the chopped garlic over very moderate heat until light brown. Add the diced tomatoes, stir through and sauté until the tomatoes are soft and cooked through. Stir into the meat along with the sweet potatoes and simmer again until the potatoes are tender. Just before serving, stir in the Chinese cabbage and scallion strips and let sit briefly. Season again with salt and

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