Ingredients for 2 – 3 servings:
- 600g Chickpeas, drained
- 4 medium sized onions
- 8 large cloves of garlic
- 1 fresh cayenne pod
- approx. 1600 g chunky tomatoes
- 4 tbsp maple syrup
- ⅓ tsp colorful pepper from the mill
- 1–2 tsp sea-salt
- 5 tbsp fresh parsley leaves
Preparation:
Either soak the chickpeas in water overnight or use already pickled chickpeas from the jar. In both cases, drain, rinse and drain well.
Peel the onions and garlic and dice or chop finely. Remove the cayenne pod from the stem, cut it in half and – depending on how spicy you want it – either scrape it out or cut it into half rings with the seeds.
Fry briefly together in a large pot without fat, then add the chickpeas and roast briefly again. Add the colorful mill pepper.
Deglaze with the chopped tomatoes and add the maple syrup. Let everything simmer uncovered over medium heat for about 20 minutes.
Finally add the salt and chopped parsley, season again and serve while still hot in deep plates.
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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