Fry the rice well, add the peppers, corn, chickpeas, peas and then. All fry, then pour 2 cups hot water and add the spices boil under the lid until ready.

Chickpeas soaked in 750 ml water. The next day, soaked chickpea was passed through a meat mincer. Somewhere in the middle put the whole bunch of parsley to bold and optional garlic, and after them

Soak chickpeas overnight in twice its volume of water. Drain and place in a medium saucepan. Pour water to cover it 7-8 cm. Was added, and 1/2 tsp salt. Boiled chickpeas on high heat for ten minutes

In a large bowl crushing chickpeas mushy. Onions, garlic and parsley very finely chopped, mixed and added to the chickpeas. Egg, cumin and coriander, salt, black and red pepper, lemon juice and baking