Amount
Ingredient
Preparation



6
ounces
chickpeas

dried, soaked



3
pints
water





2
tablespoons
oil





2
each
onions

diced



1/2
teaspoon
chili powder





1
teaspoon
coriander





1
teaspoon
ginger

fresh, minced



1
teaspoon
cumin





2
each
sweet bell peppers

red or green, diced



4
tablespoons
tomato paste





1/2
pint
stock





1
x
lemon juice

to taste



1
x
salt

to taste



1
x
pepper

to taste

 After soaking, drain the chick peas.  Cook in fresh water for 6 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 1 minutes.  Taste for seasonings.  Add lemon juice & salt & pepper. 

Serve over rice or pasta