Ropa vieja (chicken leftovers recipe)

1. 1

   Cut the leftovers into small pieces

2. 2

   Chop the onions.

3. 3

   Heat the olive oil and add the cumin seeds.

4. 4

   Fry over a gentle heat for a minute and add the onions and the cloves of garlic (whole and unpeeled).

5. 5

   Drain the chickpeas and keep some of the brine.

6. 6

   When the onion is nice and soft add the chickpeas to the pan, turn up the heat and stir well for five minutes.

7. 7

   Add your leftovers

8. 8

   Add the tomato puree to the brine to make it more liquidy and add the sugar.

9. 9

   Stir.

10. 10

    Add to the pan and stir well.

11. 11

    Cook over a moderate to high heat for another 10 minutes.

12. 12

    As it browns and starts to stick to the pan, move it around with a spatula so that it gets evenly cooked.

13. 13

    Try for seasoning - you might want to add pepper but shouldn't need salt because of having used the brine.

14. 14

    Serve with chopped fresh coriander (or parsley).

15. 15

    Enjoy!

16. 16

    !

* Per serving · 4 servings · Values may vary.