Ingredients:
- 2 tbsp olive oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 green bell pepper, sliced
- 2 stalks celery, chopped
- 1/4 cup sliced fresh mushrooms
- 4 tomatoes, chopped
- 2 tsp chopped fresh cilantro
- 1 15 ounce can chickpeas
Preparation:
In a frying pan, heat the olive oil and sautee the onion and garlic for about two minutes. Stir in the cumin and turmeric.Add the bell pepper and sautee a few minutes longer, stirring constantly. Add the celery, muchrooms and tomatoes and stir well.
Cook for another minute, then sprinkle the cilantro on top. Stir the chickpeas into the mixture, reduce the heat and cook for five minutes.
Serve hot or cold.
