Chickpea with Zucchini and Tomato

Name: Chickpea with Zucchini and Tomato
Yield: 4
Ingredients: Vegetables are cooked together with the chickpea.; 1 pound of chicken (about) cut into four pieces; 3 tablespoons of oil; .5 kg of tomatoes, peeled and finely chopped; .5 cup of oil; 2 green peppers, finely chopped; 2 medium-sized zucchinis, not too fine, finely chopped; 1 small onion, finely chopped; Garnish with parsley; To taste salt; Wheat flour to thicken (optional)

1
Vegetables are cooked together with the chickpea.
2
1 pound of chicken (about) cut into four pieces
3
3 tablespoons of oil
4
.5 kg of tomatoes, peeled and finely chopped
5
.5 cup of oil
6
2 green peppers, finely chopped
7
2 medium-sized zucchinis, not too fine, finely chopped
8
1 small onion, finely chopped
9
Garnish with parsley
10
To taste salt
11
Wheat flour to thicken (optional)

Ingredients

1
Vegetables are cooked together with the chickpea.
2
1 pound of chicken (about) cut into four pieces
3
3 tablespoons of oil
4
.5 kg of tomatoes, peeled and finely chopped
5
.5 cup of oil
6
2 green peppers, finely chopped
7
2 medium-sized zucchinis, not too fine, finely chopped
8
1 small onion, finely chopped
9
Garnish with parsley
10
To taste salt
11
Wheat flour to thicken (optional)

Directions

1
Baste the chicken pieces in 3 tablespoons of oil
2
Remove the chicken from the pan and join all the remaining ingredients except for parsley, salt, and wheat flour
3
Stir well
4
Fry lightly while constantly stirring
5
Join the chicken pieces and wrap the parsley in a cloth bag
6
Cook slowly over low heat, etc., until the chicken is tender (about 30 minutes)
7
Remove the parsley and season to taste with salt
8
Thicken with dissolved wheat flour and water if desired
9
Serve in four portions
10
Serve accompanied by rice.