Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large skillet or wok over high heat until shimmering.

2. 2

   Add 1 medium finely sliced red onion, 1 small julienned green bell pepper, and 1 small julienned red bell pepper to the hot oil, flash-fry for 3 minutes until slightly softened but still crisp.

3. 3

   Stir in 3 minced garlic cloves, 1.5 teaspoons of cumin powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Incorporate 2 cups of drained cooked chickpeas and 1 cup of drained diced tomatoes into the skillet, tossing well to combine and heat through for 2 minutes.

5. 5

   Season the mixture with 0.75 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to your taste preference.

6. 6

   Remove the skillet from the heat, then stir in 2 tablespoons of fresh lemon juice and 0.25 cup of chopped fresh parsley.

7. 7

   Serve the Alexandrian Flash-Fried Chickpeas immediately as a hearty side dish or light main course.