İngredients:
1 cup boiled chickpeas
3 tablespoons of olive oil
1 tablespoon of pepper paste
salt
black pepper
dry mint
very little cumin on request
For the base:
1 soup bowl of yogurt
1-2 cloves of garlic
salt
1 bond purslane
Directions:
Put the olive oil in the saucepan and add the tomato paste and cook on medium heat until the color smells.
Peas
Add the spices and mix for 1-2 minutes and cook.
For the plate, put the yogurt in a deep bowl, add the garlic and salt and whisk.
Wash the purslane well washed and chopped by adding it to the yogurt.
Put the purslane base on the serving plate, pit the middle a little and add the chickpeas on top and serve.