400g boiled chickpeas
broth about half a liter
1 glass of white wine
Clean and then cut up the chicken. Mince the shallot and fry in a pan. Add the chicken and fry each piece well. Pour the white wine and let evaporate.
Add salt, pepper and rosemary. Add the boiled chickpeas and cook a couple of minutes and add the broth. Cook with the lid of the pan up, for about 30 minutes, until it has dried almost all the broth.