Ingredients

• 1 can garbanzos (drained and dry)
• 1 kilo chicken, cubed in bite size
• ½ kilo pork, adobo cut
• 2 pcs chorizo bilbao, sliced
• 2 onion, chopped
• 1 bulb garlic, minced
• black peppercorns
• 1 can diced tomatoes
• ½ kilo potatoes, peeled and cut in quarters
• 3 pcs Saba or Cardaba banana cut in
• quarters
• 1 bunch pechay, sliced in big chunks
• 8 spring onions, sliced
• oil
• salt

Method

1. In a big saucepan,  sauté half your prepared onion and garlic until garlic is semi brown, put in all your meat and sauté until meat outside is a little cooked, then add your garbanzos, with enough water to cover. Add a couple of pinches of salt and peppercorns. Bring to a boil.
2. Take the heat to medium and allow to simmer until your chicken and pork (and garbanzos) are tender.
3. Add the rest of the ingredients to this pot and allow to simmer until the potatoes are cooked.
4. Add your pechay and spring onions last and allow to cook only for a few minutes to not over cook the veggies.
5. Taste, add salt depending on your taste preferences.