Celery and chickpeas in tomato sauce

Ingredients for 2 servings:

• 300 g celery, without greens
• 1 onion(s)
• 1 garlic clove(s)
• 80 g bacon cubes
• some olive oil
• 1 can tomato(s), chopped, 400 g
• 150 g chickpeas, cooked
• 150 ml vegetable stock
• Sugar
• salt and pepper
• possibly chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Rinse the celery and remove any tough strings on the outside of the stems with a knife. Cut the stalks diagonally into approximately 6 cm long pieces, halving thicker ones lengthwise. Peel and finely dice the onion and garlic. Heat olive oil, sauté the bacon and diced onion, add the garlic and celery, and cook for five minutes over medium heat in a covered pot. Add the tomatoes, vegetable stock, and a little sugar. Simmer for about 30 minutes, depending on how tender you want the celery. Heat the chickpeas in the celery and tomato mixture and season with salt and pepper. If you like things spicy, you can add chili flakes.