1green hot chili pepper or jalapeño – optional, sliced
2cupscooked or canned chickpeas
1heaping tablespoon roasted pepper paste* or tomato paste
2medium tomatoes, peeled and diced
Handful parsley, chopped finely
½teaspoonsumac
Salt
½lemon
Instructions
Warm the oil in a small skillet on medium high heat. Put in the cumin, onion, green chili pepper and salt, and lower the heat to medium, and saute for 5 minutes, stirring occasionally.
Put the chickpeas in a medium serving bowl and pour over the skillet content.
Add the rest of the ingredients, squeeze in the lemon juice and gently toss. Taste to check if it needs more salt or lemon juice.
*To make the pepper paste: roast 1 red bell pepper or a bunch of sweet multicolored small peppers in the oven at 400F/200C degrees for 20 minutes or until tender. Peel their skin, cut the stems, remove the seeds and discard. Put it in a food processor with a short drizzle of olive oil and process until smooth. Store in a sterilized jar (the best and quickest way is to pour boiling water in it and let it sit 3 minutes).