1. soak the chickpeas in 2 liters of water for one night. The following day, drain in a colander, cool and bubble with 2 liters of fresh water. Soften in about 1 1/2 hours at low temperature.
Roast the sesame seeds until golden. Peel 2 cloves of garlic, clean the chili pepper. Drain the chickpeas, mash them with the sesame seeds, chili, olive oil, garlic, juice of one lemon, salt and a little bit of cooking water. season with salt.
Rinse the zucchini, remove the stalks and cut diagonally into slices about 1 cm thick. Remove the skin from the remaining garlic clove and cut it into quarters lengthwise. Heat the oil in a large frying pan, brown the garlic in it, discard.
Roast the zucchini slices in the garlic oil over medium heat until tender brown, drain on paper towels and keep warm until all are done. Season vigorously with salt and pepper and serve with the puree.
Lamb chops taste exceptionally good with this.
Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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