Rainbow
RIP
Spicy Chick Peas
SPICY CHICK PEAS
14oz cooked weight of chick peas
4-5 medium green peppers, deseeded and chopped
2 medium onions, chopped
2 tablespoons oil
½ teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon root ginger, finely grated
1 teaspoon ground cumin
4 heaped tablespoons tomato puree
½ litre hot water
juice of ½ lemon
Salt and pepper
Heat the oil in a large saucepan and fry the chopped onion and spices together for 5-7 minutes.
Add the peppers and chick peas.
Dissolve the tomato puree in the water and add to the pan.
Cook for about 15-20 minutes of until the peppers are cooked.
Stir in the lemon juices. Season to taste.
Serves 4
14oz cooked weight of chick peas
4-5 medium green peppers, deseeded and chopped
2 medium onions, chopped
2 tablespoons oil
½ teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon root ginger, finely grated
1 teaspoon ground cumin
4 heaped tablespoons tomato puree
½ litre hot water
juice of ½ lemon
Salt and pepper
Heat the oil in a large saucepan and fry the chopped onion and spices together for 5-7 minutes.
Add the peppers and chick peas.
Dissolve the tomato puree in the water and add to the pan.
Cook for about 15-20 minutes of until the peppers are cooked.
Stir in the lemon juices. Season to taste.
Serves 4