Chickpea and Poultry Stew

Soak the chickpeas in cold water for 12 hours.

2. divide chicken into pieces (legs, wings, breast). Cut drumsticks in half repeatedly at the joint. Set breast aside. Bring legs and wing pieces to boil briefly with drained cinnamon, star anise, chickpeas and bay leaf in 3 liters of water. Do on it at low temperature 1 hour. Skim off the foam that forms.

Peel the carrots and cut them into 1/2 cm thick slices. Clean celery and cut into 2 cm pieces. Add chicken breast, carrots and celery to clear soup.

Make another 20-25 min. Season with salt and pepper.

4. halve leeks lengthwise, rinse and cut into 2 cm pieces. Halve peppers lengthwise, remove seeds and cut into 3-4 mm cubes. Add the leeks, peppers and apricots to the stew form. 5.

Take out the chicken pieces, remove the skin, remove the meat from the bone while it is still warm and shred it a little bit. Cut chicken breasts into 2-3 cm pieces. Meat with the parsley in the stew form. Let it boil once and serve it on the spot.

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