Moroccan-style Chickpeas with Onions

Ingredients

• 3 pieces chicken breasts
• Onion bulbs 10
• Chickpeas, cooked to taste
• 1 tablespoon caraway
• 1 teaspoon ground cinnamon
• Salt
• Vegetable oil
• 1 tablespoon flour
• Cinnamon stick for boiling chicken
• Bay leaf for boiling chicken
• 300 g dried moghrabieh

Method

1. We wash the chicken and simmer it with aromatics.
2. Peel the onions and fry them whole without chopping over low heat until they soften and turn slightly golden. Remove the onions from the oil and leave them aside.
3. In the same pan used to fry the onions, fry a tablespoon of flour until it browns, then add the chicken boiling stock and stir well until you obtain a thick sauce. Add caraway and cinnamon.
4. In a second pot put the chickpeas and the onions with the pieces of chicken, add the sauce and let the mixture simmer over low heat, adding salt to taste.
5. Boil the dried mughrabieh grains like pasta in boiling water with oil and salt for about 10 minutes, then drain them and toss with vegetable oil and a sprinkle of salt, caraway and cinnamon
   Timers: 10 min