How to make
For the delicious potato stew, peel the onion and finely chop it.
Heat the oil in a pot and sauté the onions until they soften.
Add the diced potatoes to the onions.
Cook for another 3-4 minutes and make sure to stir. Add the paprika and season with salt.
Add the canned chickpeas and add enough water to cover the potatoes.
Let the stew simmer over low heat.
Season it with salt and black pepper.
Before it's fully cooked, add the flour, dissolved in a little water, stir and cook for another 1-2 minutes.
Sprinkle the potato and chickpeas stew with fresh parsley before serving.
