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(ꪊꪻ⊂) Its so hard
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
1 can of chickpeas (15 oz), drained and rinsed
2 cups of chicken or vegetable broth
1 tsp paprika
1 tsp cumin
Salt and pepper to taste
Chopped fresh cilantro, to taste
Preheat the grill to medium-high heat.
Season the pollas with salt and pepper.
Grill the pollas for 4-5 minutes per side, or until cooked through.
While the pollas are grilling, heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the diced tomatoes (with their juice), chickpeas, chicken or vegetable broth, paprika, and cumin. Stir to combine.
When the pollas are done grilling, remove from the grill and chop into bite-sized pieces.
Add the chopped pollas to the pot, and simmer for 10-15 minutes to let the flavors meld.
Season with salt and pepper to taste.
Serve the stew garnished with chopped fresh cilantro.
Enjoy your Polla Stew!