First, shred the chosen meat (I use chicken from a broth) and set aside. Meanwhile, cut the potatoes into cubes and heat oil to fry them.

In a deep skillet with a layer of oil, sauté the onion, bell peppers, and garlic. After a few minutes, add the tomato sauce and stir. Then add the teaspoon of sweet paprika and cook for 1 minute.

Return to the large skillet and add the cayenne pepper. Stir a couple of times, then add the chickpeas and stir again. Now add the spices (bay leaves, ground cumin, oregano, and thyme). Let everything cook together for a couple of minutes.

Add the meat, then pour in the white wine. Increase the heat to high until the alcohol evaporates. Once it has evaporated, add the 1 1/2 cups of broth (homemade, store-bought, or from your stew or pot roast).