Ingredients
- 2 onions
- 2 bell peppers
- 1/2 stock
- 1,400 ml water
- 140 gr chick peas
- 65 gr tomato paste
- 30 ml oil
- 5 gr ginger
- 2 gr coriander
- 2 gr cumin
- 1 gr chili powder
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.
