How to make
Cut the meat into pieces 3.5 oz (100 g) each and boil them until ready. Take them out and add the chickpeas to the broth from the boiling. Boil until they soften, return the meat and add the potatoes.
While the dish is simmering on the stove, braise the finely chopped onions and tomato paste in the butter.
Add the plums that have been soaked in cold water, pitted and cut into pieces ahead of time, and the apple, cut into quarters.
Put them with the rest of the products and boil another 10-15 min.
