| Cook Time | 25 minutes |
| Servings |
Ingredients
- 400 gram Pumpkin
- 1 piece Onion
- 400 gram Chicken fillet
- 2 cloves Garlic
- 2 pieces Bulgarian pepper
- 3 pieces Potato
- 300 gram Chickpeas (ready)
- 250 ml Broth (or water)
- 1/2 teaspoons Salt
- 1/2 teaspoons Black pepper
Ingredients
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Instructions
- Fry the finely chopped onion in preheated sunflower oil. Add the chopped chicken fillet and, stirring constantly, fry over high heat.
- Peel the pumpkin and cut into pieces.
- Arbitrarily chop the pepper.
- Add pumpkin and pepper to the chicken fillet. Fry. Add the broth, salt and pepper. Bring to a boil, reduce the heat and, covered with a lid, simmer for 20 minutes.
- My chickpeas are canned. Drain the water and add to the stew. Stir and simmer for another 5 minutes.
- Peel the potatoes and cut them into slices. Add to the stew. Put the stew in a baking dish. I have a frying pan. Bake in a preheated oven at 190g until the potatoes are ready.
- Serve hot!
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