Sometimes the simplest recipe, when everything is prepared without problems, without dancing with a tambourine, is sometimes surprisingly good on fasting days according to these recipes.
Soak the chickpeas overnight in cold water. Rinse the chickpeas and put them in a saucepan with water in a ratio of 1 to 5, put them on the fire to cook until ready.
Peel and slice the onion of your choice: rings, half rings or straws.
Heat the vegetable oil in a frying pan, put the onion and fry until transparent. Then add salt, sugar, ground black pepper, herbs of Provence, simmer for 5-10 minutes until browned and the onion is ready, not forgetting to stir.
Put the boiled chickpeas in a bowl, put onion confit on top. For sharpness, you can add chili pepper, peeling it from the seeds.
I will not write about the benefits of onions and chickpeas, I am sure that everyone knows about their healing and beneficial properties.
