How to cook
Put the duck fat in a pressure cooker and melt it.
Add onion and garlic - finely chopped. Stew for a few minutes.
Add the chickpeas, which have been soaked in water the evening before.
After a few minutes, add the tomato puree and beer.
Wait for the alcohol to evaporate and add enough water to cover the products. Add the spices and boil the dish.
Close the lid and boil the delicious stew for 30 minutes.
Meanwhile, debone the leg and chop the meat into small pieces.
Wait for the steam to come out and open the lid.
Use a liquidizer and blend twice, no more!
I do this to avoid adding flour and to thicken the stew.
Add the meat, close the pot again and cook the chickpeas with duck for another 10 minutes.
Turn off the heat and serve the stew while it's warm.