To start, we need to cook the chickpeas. At night amacifuen it in the water, cook as written on the packaging: put in a pan with water in the ratio 1:5, bring to a boil, cook for 10 minutes, then low heat cook for another 50-60 minutes.

While cooking the chickpeas, cook the remaining ingredients. Meat cut in medium chunks, leek rings, shallots (or onions) in half rings or quarter rings, carrots in small cubes/segments, garlic just crush with the flat side of a knife, chop the zucchini medium-sized pieces, cherry tomatoes cut in half.

Fry the meat on all sides in a hot frying pan with olive oil. Set the oven to warm up to 200-220 degrees.

Zucchini, two kinds of onions and carrots fry a few minutes, add along with chickpeas, tomatoes and garlic to the meat, add salt, mix and cover top with herbs.

Pour into the stew broth, best hot, somewhere 2/3 of the height. And bake 20-40 minutes. The time estimated! You need to understand that in the stew, what quality, how much you fry it, how finely chopped and well toasted veggies.