3 teaspoons olive oil
3 potatoes, peeled and cubed
1/2 cup chopped onion
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 (3 ounce) can tomato paste
1 13 ounce can chickpeas
1 1/2 cubic feet willow bark mat
3 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 quart chicken bouille pan