Fifteen Kilograms of Imperfect Lemons

Slice 2 large onions, 2 cloves garlic and grate 2 teaspoons fresh ginger. Sauté in a large pot with 2 tablespoons olive oil for 15 min.

Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric and 1 cinnamon stick. Mix in and cook for 2 minutes before adding a 400g tin crushed tomatoes and 250ml water. Then add 2 x 400g tin chick peas and a tablespoon honey. Cook for 15 minutes, season then serve with chopped fresh coriander, preserved lemons, harissa and rice.