Chickpea Stew with Fried Crab Tails

Soak the chickpeas in enough salted water for one night. Replace the soaking water with fresh water, boil the chickpeas for one hour until soft and then pour off the remaining water. Later, mash half of the chickpeas with a fork. Finely dice the bell bell pepper and cut the snow peas into narrow strips. In a saucepan with butter, sauté the onion and garlic until translucent. Add the bell bell pepper and snow peas and sauté lightly. Stir in curry powder and pour in vegetable soup. Add all the chickpeas, also the mashed ones, cinnamon stick and star anise and simmer on low heat for about 10 min. Season the stew with salt and cayenne pepper, remove the star anise and cinnamon repeatedly and add the finely chopped lemon zest just before serving. Soak the glass noodles briefly in water and squeeze well. Remove the intestines from the crab tails. Later, turn them in flour to the other side, wrap them with the glass noodles and fry them in hot fat until done. Serve the stew in soup plates and form the crayfish tails in the center as a garnish.

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