Chickpeas in onion and tomato sauce

Ingredients for 2 servings:

• 1 tbsp olive oil
• 2 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 250 ml tomato(s), pureed, or chopped
• ½ tsp cinnamon powder
• ¼ tsp coriander powder
• 1 tbsp sesame seeds
• 1 lemon(s), organic
• 1 can chickpeas, approx. 300 g drained weight
• Salt and pepper, black
• e.g. natural yogurt

Instructions

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

tastes good with rice or naan

Quarter the onions and slice them into strips, and thinly slice the garlic. Heat the oil in a pan and soften the onions and garlic. Deglaze with the tomatoes, season with cinnamon and coriander, and then simmer until the onions and garlic are soft. Meanwhile, grate the lemon zest and squeeze half a lemon. Add the lemon zest and the juice of half a lemon, along with the sesame seeds. Rinse the chickpeas thoroughly and add them. Season with salt and pepper. Serve with rice or naan, and top with natural yogurt if desired.