Moroccan Chickpeas With Roasted Peppers, Parsley & Mint

1. 1

   In a large skillet, saute the onion in a drizzle of canola oil over medium-high heat until soft. Add the cumin, cinnamon, coriander, turmeric and a bit of salt and pepper and cook for a minute.

2. 2

   Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of water, stock or tomato juice and bring to a simmer-it should be a bit saucy. Add the chickpeas to the pan and stir to coat. Cook for a bit, until the mixture thickens and the excess moisture cooks off. Add the red pepper, mint and parsley and squeeze over the lemon. Toss to combine and serve warm or refrigerate until chilled-allowing the mixture to marinate for a few hours (or a day) will help the flavours improve. Makes lots.

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