1 - step 1 Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.

2 - Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.

3 - In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic.

4 - Set aside.

5 - step 2 Heat a large frying pan until smoking.