In a saucepan without fat, fry the onions briefly. Add oil and heat for one minute. Add water and bring to a boil. Add the chickpeas and cook for 15 to 20 minutes until they are half soft.
Add the ginger, crushed garlic, pepper and salt and cook until most of the liquid has evaporated.
In the meantime, cut the peppers in half, remove the seeds and cut them into long strips.
Add the peppers. Mix with chopped pita bread and bring to the table on the spot.
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