15 ml Oil
1 Green Pepper
2 Onions chopped
2 Celery sticks chopped
3 Garlic cloves
1 Bay Leaf
2 ml Ground Cumin
2 ml Turmeric
2 ml Ground Cinnamon
2 ml Ground Ginger
5 ml Ground Coriander
180 g Dried Chickpeas
410 g Canned Tomatoes
250 ml Vegetable stock
125 ml Parsley chopped

Soak the dried chickpeas overnight in water. Drain the next day and pat dry with a towel.
Heat oil in a large frying pan and stir-fry green pepper, garlic, onions, celery and spices.
Add a little water to prevent sticking if necessary.
Cover and cook over low heat until onions are soft. Add remaining ingredients and bring to the boil. Cover and simmer on low heat for 30 minutes, stirring occasionally.
Add a little more water if necessary for a good gravy. Serve with a side green salad.