Step 1
Thinly slice the onion, capsicum and garlic cloves.
Step 2
Heat olive oil in a fry pan on low-medium heat. Saute the onion and capsicum with a pinch of salt until soft and sweet, for at least 15 minutes. Add sliced garlic and sautée for another 10-12 minutes. Go slowly, stirring often. This step makes all the difference to the depth of flavour.
Step 3
Add the cumin and paprika, mixing well and sautée for a few minutes. Then add the chickpeas, chopped tomatoes and chilli flakes as well as the salt and plenty of black pepper. Pour in the stock, and cover the pan. Cook over low heat for 20 minutes, stirring every now and then.
Step 4
Remove the lid and continue cooking until thick and glossy. Season to taste and serve.
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