Whilst in exile in Babylon, my uncle showed me how to make this (before they cut off his hands). It goes great with a pickled cucumber.

Can be made with chick peas or peanuts.

For 2 servings…

3 decent sized peppers, chopped into big chunks
2 big fresh tomatoes, diced
1 small onion, diced
1 clove garlic, diced
1 tbls of oil

a handful of chick peas or peanuts
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
1/2 teaspoon basil or oregano
1 teaspoon of dried chilli flakes

salt and pepper to taste

Lightly fry the onion and garlic in oil for a few minutes. Add the spices and cook on a low heat for a few minutes whilst stirring (being careful not to burn the paste). Add a little water to extend this base paste.

Add tomatoes and chickpeas (or peanuts). If you're dealing with tinned chick peas, use the water from the tin for extra body and flavor. Hell, why not even add a sprinkle of veg stock and a little water to make a descent stewy consistancy!

Have a sniff and a broth taste. Flavoursome? Not flavoursome? Carefully add some more of the spices as you see fit. CAREFULLY NOW!

Simmer for 15-20 minutes or until the peppers have gone very soft.

Serve with saffron infused couscous.

Remeber how hungry exile made you feel