First off, wash the peppers, peel the onions and garlic. Cut off a quarter of one pepper and half of one onion and put aside. Then, deseed the rest of the peppers and roughly chop them. Slice the garlic and chop the onions, too.

In a larger non-sticking pan or pot, drizzle some olive oil and heat it up. Once hot, add the chopped peppers, onions and garlic. Saute for about a minute with occasional stirring. Then, stir in the tomato paste and two splashes of water. Cover it and cook until tender.

Once the peppers get tender, transfer them into a blender or simply use an immersion blender and blitz until a smooth and creamy texture appears. At this point, pour the pepper mixture back into the pot and add the rinsed chickpeas. Season with salt and pepper and cook for 5 more minutes. Then, cover and put aside.

Furthermore, heat some olive oil in a frying pan and add the chicken strips. Sprinkle them with some salt and cook until golden brown on all sides.

In the meantime, prepare the topping. Dice the pepper and the onion you put aside into small cubes. Place them in a small bowl and mix with salt, pepper and vinegar.

Finally, divide the chickpea pepper sauce between the plates, add the lovely chicken and top with the crunchy pepper-onion mix. This chickpea pepper chicken is a delicious meal, perfect for lunch and weekly dinner. I added some fresh rosemary on top, too.

Enjoy!