Zesty Spiced Chickpeas with Ghee and Roasted Peppers

1In a skillet, heat the ghee (2 tablespoons) over medium heat until melted.

2Add the cumin seeds (1 teaspoon) to the ghee (2 tablespoons) and sauté for about 30 seconds until fragrant.

3Add the diced bell pepper (1) to the skillet and cook for 3-4 minutes until softened.

4Stir in the roasted red bell pepper (1) slices and cooked chickpeas (1 cup), mixing well with the peppers and ghee (2 tablespoons).

5Season with smoked paprika (½ teaspoon), salt, and pepper to taste, and add a splash of water if the mixture seems dry.

6Drizzle with lemon juice (1 tablespoon) and cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through and well combined.

7Garnish with fresh cilantro before serving warm as a side dish or over rice.