Chickpea Lasagna

For the chickpea lasagna, first soak the chickpeas for one night, rinse and boil for about 1 1/2 hours. Then strain them.

Roughly chop the onion, chop the parsley and garlic very finely. Cut the tomatoes into cubes. Thinly slice the tomatoes for the filling. Also cut the mozzarella into slices. Cut the feta into small cubes.

Heat enough olive oil in a medium saucepan and roast the onions with the garlic in it. When they have taken color, add the tomatoes, salt, sugar, a tiny bit of lemon juice, bay leaf spice, parsley and enough pepper and simmer on low heat for about 15 minutes, stirring occasionally. Season to taste. Add paradeis pulp if desired.

Lightly brush a lasagna dish with oil. Cover the bottom with paradeis sauce, place lasagna sheets on top. Spread half of the chickpeas and feta cubes on top, sprinkle with parsley and cilantro. Empty just under half of the remaining tomato sauce over the top, cover with a third of the mozzarella slices and top with half of the bottled tomato slices, season with pepper and salt and sprinkle with Parmesan.

Layer a second layer of lasagna noodles, spread the remaining chickpeas evenly on top, and cover as before except for a little of the tomato sauce and Parmesan. On the third layer of pasta, empty the last of the Paradeiser sauce, cover with the remaining

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