Summary

Ingredients

• 1 large can (s) chickpeas
• 1 teaspoon fennel seeds
• 4 tablespoon oil (olive oil)
• 3 tomato (s)
• 1 chilli pepper (s)
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) sugar
• 2 stalks mint
• 3 stalks parsley
• salt

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Instructions

1. Steam the fennel seeds in hot olive oil. Scald tomatoes, peel, chop and add. Drain the chickpeas, drain well and add them as well.
2. Core and finely chop the chilli pepper. Add the salt, cinnamon and sugar to the chickpeas. and let simmer for about 6 minutes.
3. Rinse the mint and parsley, pat dry. Pluck the leaves off and roughly chop them. Mix with the chickpeas.
4. Let it steep for about 30 minutes before serving.