After soaking, drain the chick peas. Cook in fresh water for 60 minutes until tender, drain & reserve liquid.
Heat oil in large skillet. Fry gently the onion together with the spices for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato paste into the stock & add to the skillet. Cook for 10 minutes. Taste for seasonings. Add lemon juice & salt & pepper.
Serve over rice or pasta.