"Gesiers et pois-chiches"

Now I realise that this dish is NOT for everyone, but I think that if you give it a try, you'll love it. For those who like things like tongue, spleen, liver, this one is definitely a winner. This recipe is very simple and only takes few ingredients. I take the long route with this and cook it for at least 5 hours, but you can definitely make it in a pressure cooker and cut the time but at least half if not more. I serve it with with white rice, but it can easily be served as is. Some people even cook the chick-peas apart from the meat, I like to make it in one pot. So here's what you'll need:
(serves 6)

3 packages of gizzards (gesiers/kourkevanim) that you've boiled in a pot of water (alone) then thrown the water away and repeated three times, this helps reduce the salt in the meat
3 to 4 cups of dried chick-peas that you soaked in water overnight (I have skipped this step many times, but that adds an hour or more to the cooking time)
1 head of garlic
2 dried red peppers
2 tsps paprika
2 tsps cumin
salt (do not over salt, taste after an hour of cooking and add if needed)
1/3 cup canola oil (I would probably add more, but that's the Moroccan in me)
water to cover

Once, the meat has been boiled and the chick-peas soaked, put them in a large pot with all the ingredients and bring to a boil, then cover and lower to a minimum heat and let simmer. I check on them every 30 minutes and add water after about 2 hours or so (once half of it has cooked out or evaporated) then cover it again and let it keep cooking. Like I said, I let it cook for about 4 hours maybe more, because I love then so tender that they melt in your mouth. You will know when they are close to ready when the water in the pot suddenly turns rich and thick looking, it only happens when the dish is almost ready, so be patient!
Once there is a thick looking sauce and the meat has this beautiful dark brown color, it's ready, serve alone or with rice or even intria might work and most of all, enjoy.