2 15oz cans of chickpeas, drained and rinsed
1 ½ tbsp Spice Tree Organics NYC Halal Cart Chicken, Moroccan Ras el Hanout, or Tandoori Masala Spice
Medium onion, chopped in small pieces
Medium green pepper, chopped in small pieces
Large tomato, chopped
½ cup of water
2 tbs oil
Salt to taste
Heat oil in a pot. Add chopped onion and peppers. Saute for four minutes. Add spices and mix. Add chickpeas, tomatoes, and water. Once water begins to boil, reduce flame to low, cover, and let cook until chickpeas are tender approximately 20 minutes (stir after 10 minutes).
Serve alongside rice.