Egyptian Spicy Chickpeas

Ingredients:

2 tablespoons vegetable oil

1 teaspoon cumin seed

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon lemon pepper

thinly sliced bell pepper

3 tomatoes, chopped

2 (15 ounces) cans garbanzo beans, drained

1 tablespoon lemon juice

1 onion, chopped

Cooking Instructions:

In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and bell pepper and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately.

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