A tasty and protein rich dish flavoured with jeera/cumin and za’atar!
Servings Prep Time
6 10minutes
Cook Time Passive Time
30minutes 8hours
Servings Prep Time
6 10minutes
Cook Time Passive Time
30minutes 8hours
Ingredients
Instructions
  1. Wash and soak the chickpeas in 4 cups water overnight.
  2. In the morning, roast the capsicum on the gas flame until the skin is charred.
  3. Immediately transfer the capsicum to a bowl and seal with cellophane for about 15 minutes. This will help you to peel the capsicum easily.
  4. Pressure-cook the chickpeas with a little salt for 3 whistles. Let the pressure come down naturally.
  5. Peel and chop the capsicum into small pieces.
  6. Crush the jeera and the garlic together until you get a coarse paste.
  7. Heat the oil in a vessel add the jeera and garlic.
  8. Sauté until you get an aroma.
  9. Add the tomato ketchup, red chilli flakes, and red chilli powder.
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