Cooking Instructions
1.
In a soup pot, combine the
Dried Chickpeas (1/3 cup)
and
Water (2 3/4 cups)
and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).
2.
Heat
Vegetable Oil (1/2 Tbsp)
in a skillet and sauté
Garlic (2 cloves)
,
Onion (2/3)
and
Chili Pepper (1)
over medium-high heat until they are very slightly browned.
3.
Add the
Tomatoes (2/3 cup)
,
Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Sweet Paprika (1/4 tsp)
, and
Ground Turmeric (1/4 tsp)
to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
4.
Serve with
Fresh Cilantro (1/4 cup)
and a squeeze of
Lemon (1/3)
.