Chickpeas with chicken in Mozarabic sauce with tahini and dates

Sauté the garlic with the onion with a pinch of salt and ground black pepper.

Add our fresh mushroom mixture and continue sautéing.

At this point we add the sweet paprika and, if we want it to be spicy, a chopped dried cayenne pepper.

Add the chicken and continue frying.

Add the chopped dates and a tablespoon of tahini (sesame paste).

Add the cooked chickpeas and sauté for a couple of minutes more.

Turn off the heat and add two tablespoons of coconut milk and a teaspoon of ras el hanout. Bind the sauce well with wrapping movements.

Sprinkle some chopped fresh mint to finish the dish.

Enjoy! 💚