1 teaspoon olive oil
1 tablespoon curry powder
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried basil
1/4 teaspoon dried thyme and rosemary
1/2 teaspoon dried basil and garlic powder
4 or five peppercorn
In a large bowl, mix olive oil, curry powder, rosemary, garlic powder, salt, crushed red pepper flakes, basil, thyme and rosemary; drain mixture into a separate separate bowl.
Heat oil in large skillet in large skillet to 375 degrees F (190 degrees C). Set aside.
Heat cumin paste in medium skillet over medium heat. Mix in chickpea, curry powder, rosemary, garlic powder, crushed red pepper flakes, basil, thyme and rosemary mixture and basil paste. Cook for 2 to 3 minutes on medium heat or until lightly browned. Stir in peppercorn and cook for about 2 minutes. Serve on hot plates.