EECH WITH CHICKEN AND CHICKPEAS

Ingredients: • 100 g chicken breast • 1 carrot, 1 onion, bay leaves and celery, cloves for chicken boiling • 1 onion • 3 tomatoes • 3 tbsp olive oil • 1 cup bulgur (wheat) • ½ cup lemon juice • 1 tbsp tomato paste • ½ cup chickpeas • Salt, cumin and parsley

Directions: Put the chicken into salted boiling water. Add to the broth one celery stalk, one carrot, one onion, and one bay leaf and two whole cloves and boil. Skim often, and simmer at least an hour over low heat, or until tender. Remove the chicken from water, allow cooling. Tear off or pull pieces of chicken. Chop the onion and tomatoes. In the cooking pan, brown the onions in oil. Add the tomatoes, bulgur, lemon juice, tomato paste, salt, cumin and parsley. Mix well. Add chicken broth and cook. In the serving plate, put the bulgur. Place the torn chicken pieces and boiled chickpeas on top of it and serve.