Vegetable Pan with Chickpeas

Germinate the chickpeas for 3 days. Now rinse them in a colander. Put the sprouts in a saucepan with the water (1), the grained broth and the curry. Soften at low temperature for 25-half hours. Quarter the bell bell pepper, remove the seeds and cut into 1 1/2 cm cubes. Slice the celery into 2 mm thick slices. Brush the Jerusalem artichokes clean under running water. Quarter the onions and cut them into strips. Heat the oil and the same mass of water in a large frying pan and sauté the onions. Cut larger Jerusalem artichoke tubers in half, slice into 2mm thick slices. Add the Jerusalem artichokes, celery and bell bell pepper to the onions and season with salt. Stir the paradeis pulp with the water (2) and mix into the vegetables. Cover and cook for 10-12 minutes until al dente. Add the chickpeas, the butter, the lemon zest, the juice of one lemon and the parsley. Add the garlic. Season lightly with cayenne pepper.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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