A bean recipe for every taste:
Saute onion and garlic in 100 ml water for about 5 min until onion cubes soften. Add chili spice, tomatoes, cumin, soy granules and another 100 ml of water, gently toss over medium heat for 5 min. Blend chickpeas, the roasted peppers (for preparation see recipe Quesadillas with Chickpea Stuffing), tahini and juice of one lemon in a hand blender until smooth and set aside. Preheat the stove to 180 °C. Cover the bottom of a gratin dish with pizza tomatoes, place a layer of tortillas on top, then spread 1/3 of the chickpea puree on top. Sprinkle 1/3 of the chili beans, scallions and hominy on top. Follow with more tortillas, tomatoes, chickpea puree, etc. until ingredients are used up. Finally, cover with tomatoes and bake for about 25 minutes.
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