Nohut (Chickpea) Stew

• 1 cup dry chickpeas, soaked over night in 3 cups water
• 1 medium yellow onion, coursely chopped
• 4 cloves garlic, minced
• 2 tablespoons oil (roughly)
• 1 cup canned tomatos
• 1 cup water
• half a square of boullion
• 2 tablespoons red pepper flakes
• one spicy green pepper (such as jalepeno) de-seeded and thinly sliced
• 1/2 teaspoon salt (to taste)
• fresh black pepper to taste

1. Cook the chickpeas in a small pot, in 1 cup water for 15 minutes.
2. In a large pot, heat olive oil and add onions. One minute later add garlic and saute until onions are almost soft, about 4 minutes.
3. Add chickpeas and liquid, tomatos, boullion, green pepper, red pepper flakes, and black pepper.
4. Let simmer with lid on for about 20 minutes. Be sure to check the water level, adding some if needed to keep it stewy (though not soupy).

dry chickpeas, yellow onion, garlic, oil, tomatos, water, boullion, red pepper, green pepper, salt, fresh black pepper

Taken from www.epicurious.com/recipes/member/views/nohut-chickpea-stew-50105360 (may not work)