Roast rabbit with vegetables

2_09325 ROAST RABBIT with VEGETABLES INGREDIENTS for 4 PEOPLE 4 rabbit legs, 4 2 carrots, turnips, Zucchini, onion, 250 g of canned chickpeas, a red pepper, a shallot, a pinch of cinnamon, a pinch of cumin powder, a sprinkling of nutmeg, 2 dl chicken stock, olive oil, salt and pepper.

In a saucepan heat a few tablespoons of oil and let Brown the thighs on both sides.

Keep aside.

Wash the carrots, carrots, peeled and cut into chunks.

Lavatee turnips, peel them and cut them into small pieces.

Wash the zucchini, ends trimmed and cut into chunks.

Wash the peppers, remove the seeds and inner strands and cut small slices.

Peel the shallot and finely tritatelo.

Previously used in the saucepan heat a few tablespoons of olive oil and chopped shallots saucepan.

Add all vegetables and chickpeas, well drained: you blast a high flame, add the cinnamon and add salt and pepper.

Stir gently with a wooden spoon and continue cooking for 8 minutes.

Then place the vegetables on the bottom of a rectangular baking dish, lay over the rabbit legs and sprinkle with Cumin and nutmeg.

Sprayed the whole thing with the broth, cover the dish and cook in the oven at 200° for about an hour.

When cooked, remove from oven, let cool, and then bring the dish to the table directly.

Serve.