Recipe
200 g chickpeas (garbanzo beans), soaked overnight
60 ml olive oil
1 (120g) medium onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small hot red bell pepper, sliced into crescents
2 sundried tomatoes, finely sliced
½ tsp ground cumin
½ tsp dried chilli (red pepper) flakes
1 tsp ground sumac
2 tbsp lemon juice
½ bunch flat-leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced
Method
Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 1½ hours. Drain and put the cooked chickpeas into a large bowl.
Heat the oil in a large saucepan over medium heat, add the onions and garlic and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add ½ teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley and basil, mix gently and serve.