Olive oil

1 medium sweet onion chopped

2-3 large cloves garlic, minced

1/2 cup minced preserved lemons

1 red sweet pepper

salt

black pepper

1 tsp ground cumin

Generous sprinklings of Aleppo pepper

1 jar/can cooked chickpeas, drained and rinsed

Fresh marjoram (only because I didn’t have any thyme), if I had to guess I would say 1/4 cup

Large handful fresh basil

• Gently sauté the chopped onion and garlic in olive oil. When it’s all soft and translucent, add the chopped preserved lemon peel. Let it all cook together for a good 5 minutes. Keep it moving.
• Add the chopped red pepper but don’t overcook. They shouldn’t be too soft. 
• Season it well with some salt (not too much as the preserved lemons are already salty), black pepper, cumin, and Aleppo pepper
• Open your jar of chick peas, give them a good rinse, drain them well and throw them into the pot. Mix it all up and heat it through so the flavours permeate. Taste, and if needs more flavour, add a spoonful of the preserved lemon juice or more spice.
• Add the fresh marjoram (or thyme) and basil, stir until slightly wilted.