Lemon Chickpeas

The night before, put 400 g of chickpeas in a bowl and cover them with water.

Put a pot on the stove with plenty of salted water, add the chickpeas and cook them for 1 hour to 1 hour 30 minutes, until tender.

Pound 1 garlic clove, coriander seeds, 1/2 teaspoon of ground cumin, cayenne chili pepper, a pinch of salt and sweet paprika in a mortar.

Dilute the paste with a teaspoon of extra virgin olive oil. Set aside.

Peel and chop 1 onion and 1 garlic clove and sauté them in a casserole over low heat until they take on color.

Add the cooked, drained chickpeas, 1 l of vegetable broth and a teaspoon of the reserved sauce.

Simmer over low heat for 15 minutes.

Add the juice of 1 lemon (according to the recipe, half a lemon), stir gently so as not to break the chickpeas and cook for 2 more minutes.