Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced).
2.Cut capsicums in half lengthways; remove seeds and membranes. Place on an oven tray; drizzle with 2 teaspoons oil. Roast 15 minutes, or until tender.
3.Meanwhile, heat another 1 tablespoon oil in a large, deep-frying pan over medium heat.
4.Cook onion and garlic, stirring, 5 minutes, or until soft. Add spices; cook, stirring, 1 minute, or until fragrant.
5.Add chickpeas, tomatoes and stock to pan; bring to boil. Reduce heat; simmer, uncovered, over low heat 12 minutes, or until sauce thickens.
6.Add beans to chickpea mixture; simmer, uncovered, 2 minutes, or until just tender. Season to taste. Top with capsicum and rocket; drizzle with remaining oil.
7.Serve with grilled flatbread and greek-style yoghurt, if desired.