1. Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured. 2. Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened. 3. While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste. 4. Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads. ---------------------------------------------------------------------------
Nutrition
Ingredients
