Drain the chickpeas.
Peel and slice the onion and garlic.
In a large pan, heat the Sublim’ “La Délicate” duck fat
and sweat the onion, garlic and spices for about 3 minutes, without browning.
Add the tomato and chickpeas.
Add the water, lightly season with salt and pepper.
Cover and cook for 30 minutes over a low heat.
As a finishing touch, add coriander leaf to taste.
Serve nice and hot!
*Did you know? Chickpea water can be used in lots of recipes: meringues, mousses, macarons, and even vegan “mayonnaise”! This cooking juice is called: aquafaba
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