3 med-large, mild dried chilies
2 tablespoons ghee
1 small yellow onion, minced
1/4 to 1/2 teaspoon sea salt
2 garlic cloves, smashed
1 teaspoon ground coriander
1, 15oz can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cooked chickpeas (drained and rinsed if using canned)
½ preserved lemon, minced
2 thick pieces of toast, for serving
Cilantro, for serving
Feta, for serving
Look for dried chilis that mention being mild or under about 3,000SHU.
Also, I would highly recommend using coriander seeds that you should toast and crush right before using. The flavor is even better. Also, if you're in the business of toasting things, try toasting the chilies as well, before soaking.
Keywords: chili chickpeas
Find it online: https://naturallyella.com/chili-chickpea-smothered-toast/