Ingredients
thinly sliced bell pepper
2
(15 ounces) cans garbanzo beans, drained
Directions
1.
1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2.
2. Add salt, chili powder and lemon and pepper seasoning; mix well.
3.
3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
4.
4. Add in lemon juice and mix well; add onions & bell pepper and stir until they become soft.
5.
5. Remove from heat and place into a serving bowl; serve immediately.
New-York Restaurants
