Preparing : Soak chickpeas overnight with 1 1/4 cups of water. Add 1 1/4 cups of water. Cook for 40 minutes in a pressure saucepan. Remove from heat. Set aside. Cut meat into 2-2 1/2 cm (1 inch) cubes. Place in a saucepan. Cover and braise for 1 hour; or until tender; drain. Set aside. Boil chestnuts for 3-4 minutes. Peel while still hot; cool. Cut into 3-4 pcs. Cut pared (or scraped) carrots into 1 cm (1/2 inch) cubes. Add chestnuts and carrots to chickpeas. Cover and simmer for 20 minutes or until carrots are tender. Remove chickpeas, chestnuts and carrots from liquid. Complete volume of liquid to 3 1/3 cupa. Set aside. Saute fınely chopped onion and pinenut in a margarine for 7-8 minutes in a covered saucepan. Stir in rice and meat. Saute for a few minutes stirring frequently. Add hot water; mix well. Sprinkle with salt and currants. Cover and simmer for 15 minutes. Add chickpea mixture. Cover and simmer for 5 minutes or until rice is tender; drain. Sprinkle with spices. Remove from heat. Let stand covered for 20 minutes before serving. Toss slightly. Serve hot.
Good Apetite.