1/4 kg of chickpeas
1/2 kg of potatoes
1/4 kg of green beans
1/4 pumpkin
1 ripe tomato
1 small onion
Olive oil
water & salt
paprika
saffron and mint
water & salt
paprika
saffron and mint
If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.
After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.