Instructions

Leave chickpeas to soak into hot water with salt the previous day, at least eight hours before. Set the chickpeas, chopped lamb meat, hen, whole onions, peeled carrots, turnip, a dash of oil and a tbs. honey. Season and spice with cinnamon, cumin, caraway and black pepper to taste.
Cover it up with water or hot broth and close the pot, increase temperature to maximum until the working valve begins to turn and reduce heat intensity low enough until the valve turns slowly. We start counting the 40 cooking minutes required.   While the pressure cooker is working, prepare a sauce made in a frying pan with the garlic and olive oil in a Magefesa Skillet. When browned, remove the skillet from the heating source and set aside. Once the cooking time has elapsed, let release pressure totally and open the pressure cooker. Add the drained garlic fried sauce to the stew. Serve the soup separated from meat and vegetables.

This stew is very popular at the beginning of the 15th Century. It may possibly be the forefather of many of our current stews, such as Madrid style stew, to which pork meat and cold cuts were added later on and which Sephardic Jews did not eat. New products from America were known neither, so that it does not include potatoes, nor peppers or tomatoes. 

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