Garbanzo stew.

Soak the chickpeas of the previous day.

Prepare your ingredients: Peel and cut the sliced ​​carrot; Chop the garlic; Chop the onion in squares; Chop the pumpkin in cubes.

Add the onion to the pot, cook for 4 minutes, then add the oil along with the paprika and stir until it is transparent. Continue with chickpeas and pumpkin, plus 3 cups of water (for every 2 cups of chickpeas) and salpiment, cook for 40 minutes. End adding carrot and peas, cook until white.

Polinenlacocin. Adapted.