Ingredients (2-4 servings):

• 1 onion
• 1-2 green peppers
• 3-4 tbs of corn
• 1/2 can of beans (baked, in tomato sauce, in chilli sauce, whichever is currently available)
• optional: 1/2 can of chickpeas
• 1 can of tomatoes
• salt, pepper and chilli powder

Stuffed into tortillas

Method:

Cut the onion and green peppers into cubes and fry on a little bit of olive oil until softened. Add other ingredients, a pinch of salt, pepper and chilli powder according to your own taste. Cover with a lid and cook for 8-10 minutes stirring occasionally. Divide into bowls or plates, sprinkle with grated cheese, or decorate with a few tortilla chips. You can serve this with rice, tortillas, etc. You can also thicken the stew with crumbled tortilla chips or rice, stuff it into tortillas and bake in an oven or in a frying pan on the top of your stove.

Ingredients:

• 1 cup chickpeas
• cherry tomatoes or tomatoes
• 1 quarter red onion pealed and finely sliced
• cucumber
• salad leaves
• sprouts of any kind
• herbs (eg. basil, mint…)
• …

In fact anything you like or have available at the moment. The most important ingredient is chickpeas.
For the dressing: salt, pepper, lemon juice, olive oil (mix using the ratio 3:1)

Method:
While cutting up the vegetables, place the chickpeas into a pot and heat them up on the stove. Toss everything including 2/3 of chickpeas together in a salad bowl, add salt, pepper. Smash the rest of the chickpeas using a fork and add it to the salad bowl together with lemon juice and olive oil. It might seem too much of a hassle, why should you smash a couple of chickpeas, but trust me, it really makes a huge difference! It gives the salad kind of a creamy consistency and tastes wonderfully. If desirable decorate with olives, capers, cheese, etc. Enjoy!