Chickpea stew with pork ribs and chanterelle mushrooms

Marinate the chopped ribs in the mixture of oil, thyme, cumin, salt and paprika. At least half an hour. The longer the better

Clean the mushrooms and the rest of the vegetables, chop and set aside.

In a saucepan, brown the ribs. Set aside and reserve.

In the same oil, cook the bell pepper and leek. When they start to become transparent, add the tomato and stir for a few minutes. If you want, they can be mashed.

Add the mushrooms and let them cook a little. Add the ribs and the stew wine. Turn up the heat to evaporate the alcohol

Next, add the chickpeas and water to cover everything.

Rectify salt if necessary

Leave over medium heat for about 1h.

Serve and enjoy the dish