Aromatic chicken stew with chickpeas

Clean and chop the onion and leek. Sauté them in a pan with 3 tablespoons of oil over low heat until golden brown. Add a little salt.

When they are golden brown, add a little of the broth. Wait for it to evaporate and repeat the action 3 times using about half a brik.

Wash and cut the tomatoes (make an x with the knife on the top and bottom of each piece). Prepare a saucepan with water and bring to a boil. Add the cherry tomatoes. Leave for 3 minutes or until you see that the skin is peeling off. Remove from the water and wait for them to cool.

Peel the tomatoes and add them to the broth. Chop a couple of fresh parsley leaves and some garlic and add it.

Squeeze half a lemon over the broth. Add salt, black pepper and cinnamon. Add the cleaned chicken, the rest of the broth and the cooked chickpeas and let it cook over high heat for 30 minutes, stirring from time to time.

Check for salt and pepper and serve hot.