Garbanzos al Limón Triple

Ingredientes

1. 1

   Put a large frying pan over a medium-high heat. Halve the lemon horizontally and lay one half cut-side down in the dry pan. Leave it for 3 to 4 minutes until properly charred, then set it aside.

2. 2

   Peel and finely slice the garlic, and finely chop the preserved lemon. Wipe out the pan and return it to the heat with a splash of olive oil. Add the garlic and fennel seeds and sizzle for a minute, then stir in the preserved lemon. Tip in the chickpeas along with their liquid, season with salt and turn the heat to high. Let it bubble for 5 to 10 minutes, until most of the liquid has gone. Stir in the creme fraiche, finely grate in the parmesan and keep bubbling until the sauce coats the chickpeas, then fold through the spinach.

3. 3

   Squeeze in the juice of the charred half and the raw half. Taste, and season with salt and pepper. Spoon into bowls and finish with za’atar, mint and a drizzle of olive oil.