Instructions: Simmer chick-peas in water, to cover for 30 minutes, or until tender. Drain, reserving 1 cup of cooking liquid.

Blanch lemon zest in boiling water for 1 minute. Drain and pat dry.

Roast bell peppers under broiler or over a gas flame until blackened on all sides. Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins. Peel, seed and stem peppers and cut into julienne strips.

Heat oil in a saute pan, add garlic and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add tomato paste and reserved chick-pea water. Bring to a boil and simmer 5 minutes. Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon. Season to taste with salt and pepper and toss well to mix. Set aside for 1 hour at room temperature to marinate.

To serve, drizzle with reserved lemon juice and garnish with lemon and pepper.

This recipe yields 4 appetizer servings.

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