1. Soak chick peas over night in cold water. Boil in clean water til cooked (approx 45 mins) drain, allow to cool and remove skin by pinching them between fingers. 2. Remove stalks, white bit aqnd seeds from capsicums and chillies. 3. HYeat oil in a large tagine, add the garlic, tumeric, caynne pepper, salt and pepper and stir. 4. Add chicken stirring for 15 minutes tileven golden brown. 5. Add chick peas, peppers and water. 6. Cover and bring to the boil, lower heat and cook 45 minutes. 7. Uncover and simmer approx 10 m;inutes or until sauce is thick and creamy. 8. Serve very hot in the tangine. ---------------------------------------------------------------------------
Nutrition
Ingredients
