6 oz Dried chick peas, soaked
3 pt Water
2 tbsp Oil
2 medium Onions, diced
1/2 tsp Chili powder
1 tsp Coriander
1 tsp Fresh ginger, minced
1 tsp Cumin
2 Red or green bell peppers - diced
4 tbsp Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt & pepper
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After soaking, drain the chick peas. Cook in fresh water for 60 minutes till 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. aste for seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta.
Sarah Brown, "Vegetarian Kitchen"
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