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Chickpeas with fiery spiciness

This dish is a deli­cious stew that will defi­ni­te­ly find many fans thanks to its simp­le, quick pre­pa­ra­ti­on and the ingre­di­ents that store well. 

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Ingre­di­ents for 2 – 3 servings: 


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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Picture of Günther Karl
Gün­ther Karl 
Gün­ther Karl beca­me awa­re of our favo­ri­te aut­hor many years ago. After just a few weeks, his dear wife Ste­fa­nie was also con­vin­ced of the diet, so that both of them can now fol­low the path of a com­pli­ant diet tog­e­ther. Gün­ther Karl is always hap­py to take on the chall­enge of crea­ting healt­hy and tasty dishes. 
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