Azevias de Grão

Recipe: Cook two bowls of previously soaked chickpeas over medium-high heat until they are peeled and tender. Remove from heat, strain, and gently purée the grain. Combine the sugar, a cup of water and four lemon peels in a container and let the mix boil. As soon as the mix thickens, add the grain, almond kernels, and cinnamon. Stir occasionally and add lemon juice. The tender dough is then spread with a rolling pin, cut into slices, and filled with the already cold purée. Then the pastries are closed, and the edges are flattened. Fry the azevias in a pan with plenty of olive oil until golden on both sides. Finally, sprinkle with sugar and cinnamon.