Chickpea Taktouka

• Chickpea 400g
• Tomato 3 large
• Onion 1 medium
• Garlic 3 cloves
• Parsley 1/2 bunch
• Cilantro 1/2 bunch
• Olive oil 45ml
• Paprika 1 tsp
• Cumin 1 tsp
• Salt 1 tsp
• Green pepper 1 piece

How to Make It

• 1

  Roast 1 green pepper directly over a gas flame or under a hot grill, turning often, for 12 minutes until the skin is blackened all over. Place it in a covered bowl for 10 minutes, then peel, remove the seeds and dice. Heat 45ml olive oil in a wide pan over medium flame until shimmering.

• 2

  Add the finely diced onion and 3 minced garlic cloves, cooking until soft but not browned, about 5 minutes.

• 3

  Grate 3 large tomatoes directly into the pan, discarding the skins, and add the diced roasted pepper.

• 4

  Stir in 1 tsp paprika, 1 tsp cumin, and 1 tsp salt, letting them cook into the tomato base for 1 minute.

• 5

  Add the 400g rinsed and drained canned chickpeas, stirring to ensure every bean is coated in the pepper and tomato base.

• 6

  Lower the heat and simmer for 20 minutes, allowing the sauce to thicken and the chickpeas to absorb the flavors.

• 7

  Stir in the chopped parsley and cilantro just before serving to maintain their fresh aromatic quality.

• 8

  Serve warm with crusty bread for dipping into the flavorful sauce.