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aka Chickpeas Madmax Style!!! 
1lb/450g chickpeas, soaked overnight, drained
2pt/1.1lt water
3 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 medium green pepper, chopped
1lb/450g fresh or tinned tomatoes, chopped
1/2 - 1 fresh chilli, finely chopped or 1/2 - 1 tsp hot pepper sauce
1tbsp fresh parsley, chopped
salt to taste
Put the chickpeas, water and 1tbsp oil in a large saucepan and bring to the boil, cover reduce heat and set to simmer.
Meanwhile saute the onion and garlic until golden in the remaining oil, in a frying pan. Add the green pepper and cook until soft. Add the remaining ingredients to the frying pan, stir well, and gently simmer the mixture for 20 to 30 minutes.
As the chickpeas approach tenderness (after about 1 hour) add these to the tomato sauce and continue cooking until the chickpeas are tender.
Serves 4 (maybe?).
We tend to use a tin of chickpeas and a tin of toms, the hot pepper sauce is tabasco which gives the dish a tasty sweetness, better than just chilli flavour. (If using fresh chilli could add a tsp sugar?) If cooking using dried chickpeas I think they take more than 1 hour, more like 3 hours! to cook to soft texture.
Good on brown rice or with crusty bread
1lb/450g chickpeas, soaked overnight, drained
2pt/1.1lt water
3 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 medium green pepper, chopped
1lb/450g fresh or tinned tomatoes, chopped
1/2 - 1 fresh chilli, finely chopped or 1/2 - 1 tsp hot pepper sauce
1tbsp fresh parsley, chopped
salt to taste
Put the chickpeas, water and 1tbsp oil in a large saucepan and bring to the boil, cover reduce heat and set to simmer.
Meanwhile saute the onion and garlic until golden in the remaining oil, in a frying pan. Add the green pepper and cook until soft. Add the remaining ingredients to the frying pan, stir well, and gently simmer the mixture for 20 to 30 minutes.
As the chickpeas approach tenderness (after about 1 hour) add these to the tomato sauce and continue cooking until the chickpeas are tender.
Serves 4 (maybe?).
We tend to use a tin of chickpeas and a tin of toms, the hot pepper sauce is tabasco which gives the dish a tasty sweetness, better than just chilli flavour. (If using fresh chilli could add a tsp sugar?) If cooking using dried chickpeas I think they take more than 1 hour, more like 3 hours! to cook to soft texture.
Good on brown rice or with crusty bread
