STEP 1Fry the sliced brown onion, garlic, zucchini and bell peppers in a frying pan with a splash of water and a small amount of olive oil. Cook until soft and slightly browning (DO NOT ADD ANY SALT- there's already a lot of salt in the spice mix) then mix the drained cans of chickpeas into the pan, and cook with the spice packet and fresh cold water (add half a pint first and then add as needed). Add a few lemon slices, place the lid on the pan and let it 'sweat' for 10-20 minutes, after this long the chickpeas should be soft to the touch and the water should be dramatically reduced,