Lamb and chickpeas stew

Chickpeas with meat! One of the most hearty and popular Winter time combinations which you can find around the country with minor differences from region to region. A simple, classic, every day, tasty and nutritious dish. You definitely have to try it out

Ingredients (for 6 people):
1Kg of lamb (thigh or shoulder), cut in cubes
1/4 tea-cup of olive oil
2 large yellow onions, thinly sliced
4 cloves of garlic, peeled and kept whole
500gr. of chickpeas
500gr. of roughly chopped tomatoes (or 1 tin tomatoes concassé)
1 sprig of fresh thyme
1 bay leaf
salt
pepper

Method:
The night before, soak the chickpeas in a large bowl full of water and 1 tsp of baking soda to help them to get  tender more easily.

Next day drain well in a colander and boil with cold water in a pot for 30 minutes. Drain again in a colander and leave aside.

In a large pot warm the oil in medium-high heat and sauté the meat until it gets coloured on all sides. Add the garlic cloves and the onions. Sauté for a few minutes, stirring with a wooden spoon, until the onions are translucent.

Then add the chickpeas, the thyme, the bay leaf, the tomatoes and 1/2 cup of water. Turn the heat to medium-low, cover the pot and cook for about 1 hour until the meat is tender and the chickpeas cooked through and are almost mushy.

Towards the end of cooking, season with salt and pepper and make sure the food is left with a thick and not runny sauce. This is a stew eaten with a fork.

Serve immediately along with fresh crusty bread and feta cheese.