• 10 oz dried chickpeas ( 1 can 19 oz chickpeas)
  • 1 whole onion, peeled left whole
  • 1 tbsp oil
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, seeded and chopped
  • 1/4 teaspoon ground black pepper
  • 1/2 tsp turmeric
  • 1 small dried hot red, chili, crumbled (optional)
  • 1/2 teaspoon dried oregano
  • 10 oz skinned and chopped tomatoes
  • 2-tbsp tomato paste
  • 3 1/2 fluid oz water OR reserved bean liquid (if using dried)
  • 2 tbsp chopped fresh coriander


  • STEP 1
    Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
  • STEP 2
    Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
  • STEP 3
    Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
  • STEP 4
    Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
  • STEP 5
    Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
  • STEP 6
    liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

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