Remove the lower leg bones from the rabbit legs and season the meat with salt and pepper. 2.
Peel and finely dice the onions. Blanch tomatoes, skin and coarsely chop. Rinse the chickpeas and drain. 3.
In a small roasting pan, brown the rabbit legs in hot oil, add chickpeas, tomatoes, onions, bay leaf and peeled tomatoes. Extinguish with sherry and chicken stock, season with cumin, salt and pepper. Steam in the oven at 200 degrees on the second rack from the bottom for 50 minutes (gas 3, convection oven not recommended).
Pluck off parsley leaves and chop coarsely. Cut rabbit meat into pieces. Put meat and chickpeas on a platter and bring to the table sprinkled with parsley.