Take 200g of pre-cooked chick peas and their cooking liquor, set aside.
Evenly medium chop one large onion and sweat off in a pan over a gentle heat in 1Tblespn of olive oil and 30g of butter. Take your time. When soft and translucent turn heat up to medium, keep stirring occasionally until the onion is evenly golden brown You cannot rush this as you will end up with burnt bits.
Turn heat up to high and quickly put in 1/2tspn coriander powder, 1/8thtspn cumin and 1/4tspn of turmeric. Stir around and blend without letting it catch and burn. Put in the drained chick peas, stir around and coat them with the spices and onion. After a minute loosen with 1Tblespn of liquor, stir, dry off liquor, repeat a few times, turn down heat to very low, add a cup of liquor, cover and let barely simmer for 15 minutes.
Turn heat up to medium and drive off any remaining liquor, add eight coarsely chopped hot bell-peppers, 2 Tblespn of chopped parsley and the juice of 1/2 lime. Adjust seasoning and serve.
A very attractive colourful dish, mildly flavoured and with a sweet overtone.
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