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Spicy Chickpeas    Veg  HT  ACC  Egyptian  25mins

Serves 4-6    Hot Vegetarian Vegan Vegetables Pulses Spices Accompaniment   Gluten Wheat Dairy Free   Eggless    Egypt North Africa Nth African

2 tbsp Vegetable Oil
1 teasp Cumin Seed
˝ teasp Salt
˝ teasp Chilli Powder
˝ teasp Pepper
3 Tomatoes, chopped
800g/28oz Tinned Chickpeas, drained
1 tbsp Lemon Juice
1 Onion, chopped
1 Capsicum (Sweet Pepper), thinly sliced


1. Place the oil and cumin in a large saucepan and heat gently, stirring, until the cumin becomes brown and aromatic.

2. Add the salt, chili powder and pepper; mix well then stir in the tomatoes and cook over a medium heat for 5 minutes.

3. Add the chickpeas, lemon juice, onions and capsicum pepper and continue to cook, stirring for about 10 minutes or until they soften.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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