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Spicy chickpea soup and turmeric

Ingredients:

- chickpeas, 80g

courgettes, 2 large or 4 small

- turmeric (to taste)

- oil

Preparation:

Ammolite chickpeas and cook for 24 hours in enough water for about 2 hours (the cooking water it must be very little, less is better, up 2 fingers).

Meanwhile, after being washed and cut into rounds, make brown with 1 tablespoon oil x approx 1 minute courgettes in a pan. Add very little water (the cooking of chickpeas!), To stew x 1 minute more - covered! - And then add the chickpeas with the turmeric. Leave to simmer x approx 15 minutes, stirring occasionally and adding more - if the water would end up - the water from the chickpeas.