1 cup of garbanzo beans soaked for about 2 hours
3 cups of vegetable stock
1 table spoon of olive oil
About 2 cups of multi color bell pepper
2 tea spoons of harissa
2 tablespoons of pomegranate molasses
3 garlic cloves
1/2 tea spoon ground cumin
1/2 tea spoon ground coriander
Place soaked beans in the heavy pot. Add vegetable stock, cover with the lid and cook for about 1 hour or until beans are very soft on a small fire. Alternatively you could use a pressure cooker. In that case reduce the amount of stock to 2 cups and cook for 15 minutes once the pressure builds. Allow the pot to cool down till the pressure gets released.
In a separate pot heat olive oil and add cumin, coriander, harissa and garlic and sauté until fragrant. Add bell peppers and sauté until you can sense pepper aroma in the air. Add pomegranate molasses and beans with the liquid. Bring to boil and simmer for about 5 to 7 minutes for flavors to melt into each other.
Enjoy with some steamed rice and a cup of green tea.