We tried this recipe: http://www.arabamerica.com/lebanese-chickpea-stew/ Our modifications: first, based on our pantry, we used a homemade roasted green bell pepper, following these instructions: https://www.daringgourmet.com/how-to-roast-red-peppers/ (see Note below). Second, we used 2 ½ tsp za’atar, 1 tsp crushed red pepper for red pepper flakes, and 1 Tbsp cumin powder (not cumin seeds). Third, we increased the tomato paste to ¼ cup (4 Tbsp) and skipped the parsley because we did not have any on hand. Finally, we found the ratio of liquid (4 cups water) to 30 oz chick peas too liquidy, so the next time we will use three 15-oz cans (45 oz total) drained chick peas. (Dec. 2017)
Note: We slightly modified these roasting instructions as follows: first, we roasted the halved, seeded bell pepper (cut side down) on a generously foil-wrapped quarter sheet for 15 mins), then to further blacken the skin, we switched to low broil and broiled for 2-3 mins, watching carefully to prevent it from smoking. We then removed the pan from the oven and then carefully wrapped the charred pepper halves in the foil so that they could steam further. Once the pepper cooled, we rubbed the skin off with paper towels.
Cooking Adventures 