A chickpea stew with chilli, capsicums and tomatoes makes a wanning winter dish. Perfect for vegetarians, these nutty-flavoured chickpeas are delicious and low in fat.
Place the chickpeas in a bowl and cover with plenty of cold water. Leave overnight, then drain. Place the chickpeas in a large pan of boiling water and cook for about 1 hour, or until tender. Drain well.
Heat the oil in a large pan and cook the onion over a medium heat for about 5 minutes, or until soft and lightly golden. Add the garlic and cook for 1 more minute