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Spiced Chick Peas



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.