250g chicken breasts
1 handful chickpeas, soaked overnight
1 bay leaf
150 g red cheese
1 bunch parsley
Dice the chicken breasts. Fry them and drain off the fat. Boil the chickpeas in salted water, with a bay leaf. In a large bowl, mix together the chicken pieces, the cooked chickpeas, the black pepper, the salt and the finely-chopped parsley. Turn the mixture into a buttered oven-safe dish. Over this, pour the eggs, beaten together with half the grated cheese. Finally, sprinkle the remaining grated cheese on top and brown in the oven.