- prep 20min cook 1 hour, 40min
- serves 4
In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.
- 2 tsp extra virgin olive oil
- 12 ounces boneless rabbit, cut into large chunks
- 2 medium onions, roughly chopped
- 3 garlic cloves, chopped
- 1 large red pepper, deseeded and roughly chopped
- 1 tbsp paprika
- 1/2 tsp mild chili powder
- 1 tsp ground cumin
- Large pinch of ground cinnamon
- 2 bay leaves
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) chicken stock, preferably homemade
- 1 cup (250 g) canned chopped tomatoes
- 2 tbsp tomato paste
- 1/4 cup (15 g) coarsely chopped fresh flat-leaf parsley
- 2 pinches of saffron threads
- 1/3 cup (80 ml) hot water
- 1 can chickpeas (about 400 g), drained and rinsed
- ½ pound new potatoes, scrubbed and halved
- 2 sprigs of fresh oregano, leaves coarsely chopped
- Grated zest and juice of 1 orange
How to make it 2 hours
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