* 300 g naut
* 4 boneless chicken breasts
* 1 onion
* 1 parsley root
* 1 piece of celery
* 1 cup tomato juice
* salt and pepper
* green parsley
We will soak the chickpeas overnight in cold water. The next day the water is thrown away.
Boil the meat for 10 minutes in water with a little salt.
Put the chickpeas in a saucepan with the meat, add the finely chopped onion and the vegetables given on the grater with small eyes (or cut into cubes), tomato juice and enough water to cover everything well and cook for 1 hour – 1 hour and a half.
When it is almost ready, adjust the taste of salt and pepper and a little thyme.
At the end, sprinkle with chopped green parsley.
This dish went great with some yogurt cakes . 😉