Chickpea ragout with salted lemons

Ingredients for 4 servings:

• 3 cans of tomatoes
• 400 g chickpeas, cooked
• 2 salted lemons
• 1 bunch of spring onions
• 1 cup of cream
• 1 tbsp cane sugar
• some cayenne pepper
• 2 cloves garlic
• some coriander leaves
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Place the tomatoes in a saucepan with the cane sugar and reduce. In the meantime, separate the lemon peel from the flesh and finely slice the peel. Slice the spring onions and green parts into rings. Once the tomatoes have reduced in size, add the cooked chickpeas (or canned chickpeas). Crush the garlic cloves and add them to the ragout along with the cayenne pepper and coriander leaves. Finally, add the spring onions and lemon peel and continue to simmer until the onions are soft. Finally, season with cream, salt, and pepper to taste. Serve with polenta or fried polenta slices. The stew can also be eaten with bread.