This was a portmanteau of a recipe. I had several recipes that looked very similar, so I took ideas from each one. This tastes really good and it is filling. We served it with kale braised in butter and pepper.
- 2 cans of chickpeas
- 2 large onions
- 2 cloves of garlic
- 4 tbsp olive oil
- 1 can of chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp sweet pepper puree
- 1 tbsp baharat spice mix
- 1 tbsp lemon juice
- 1 tbsp date syrup or pomegranate molasses
- OPTIONAL – 2 green peppers, chopped, or 450g spinach, chopped and cooked
- Salt and pepper
- Chopped mint and parsley, to garnish
- Chop the onions finely, crush the garlic, and cook slowly in the olive oil for at least 10 minutes
- Add the Baharat spice mix. If you are using green peppers, slice them thinly and add them to the onions, and cook for a further 5 minutes.
- Add the chopped tomatoes, tomato puree, pepper puree, and bring to a simmer.
- Add the chickpeas, and simmer until they are hot and tender.
- Add the salt, pepper, lemon juice and date syrup or pomegranate molasses. Adjust the quantities to taste. If you are using spinach, stir this in now.
- Garnish with chopped herbs before serving. This can be served hot or cold.