Chickpeas or Garbanzo peas

- 1 lb chickpeas (without skins)
- 1 large onion, thinly sliced
- 1 red bell peper, thinly sliced
- 1 stalk celery, thinly sliced
- ginger root (size of a big garlic clove), minced
- 3 tblspoons olive oil
- salt and pepper to taste

- soak chickpeas in plenty of salty water for at least 8-10 hours before cooking; when ready to cook drain and rinse.
- Boil ckickpeas, over medium heat, for about 40 minutes or until tender. Do not cover pot as the foams will cause an overflow. When ready drain and rinse.
-in a large frying pan, saute all remainig ingredients (save salt and pepper), over high heat, for 7-8 minutes, stirring and tossing.
- add precooked chickpeas and mix
- add salt and black pepper, stir and toss for 5 minutes

note:
you can keep boiled chickpeas refrigeragted until you are ready to finish the meal.