1. the day before, soak the chickpeas in enough cold water and soak for one night.
3. clean, rinse and finely dice the zucchini. Rinse tomatoes, cut into quarters, remove seeds and also cut into small cubes. Cut peppers in half lengthwise, remove seeds and rinse. Cut halves into strips.
Add paradeis pulp, zucchini, peppers, sherry and vinegar to chickpeas form and cook for another 8 minutes. Season with salt, chili spice and sugar. 4.
Rinse the coriander, shake dry and pluck the leaves. Rinse limes in hot water and rub dry. cut into thin slices at the beginning, then cut into quarters. 5.
5. to serve, place a few diced tomatoes in each deep plate and top with the chickpea pot. Distribute cilantro leaves and lime quarters evenly on top.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.