Moroccan pasta

Ingredients for 4 servings:

• 1 can chickpeas, 265g drained weight
• 1 can apricot(s), halved, 240 g drained weight
• 1 onion(s), red
• 2 cloves garlic
• 4 sausages
• 1 lemon(s), untreated
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Ras el Hanout
• 100 g soft tomatoes
• 500 g pasta, e.g. spirelli
• 100 g feta cheese
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Sicilian cuisine with Arabic influence

Place the chickpeas in a colander and drain. Drain the apricots and cut them in half. Peel the onion and garlic, finely dice the onion, and thinly slice the garlic. Press the sausages out of their skins and roll them into small balls. Wash the lemon in hot water. Heat the oil in a pan. Fry the meatballs, onion, and chickpeas for about 5 minutes. Add the honey and let it caramelize. Stir in the ras el hanout, garlic, apricots, and tomatoes. Grate the lemon zest and cook for another 3 minutes. Season the sauce with salt (careful, the sausages and tomatoes are already spicy) and pepper. Cook the pasta in boiling water according to the package instructions and drain. Toss with the sauce and crumble the feta over the meat. Quarter the remaining lemon and add it to the seasoning. Approx. 600 kcal per serving.