So, how did that work out for ya?
There are all the ingredients prepared ahead of time. We talked about size of cuts and how you want them to be uniform. Also, what cooks before what else? (Onions, peppers, cukes - add the spices, then chickpeas and lime to serve). Also, that frying normally uses fat.
Some stuff happens while you cook and if you are paying attention, there is room for riffing or improving a dish. There was a bit of brown bits on the bottom of the frypan as we went along, so we were going to add lime juice, anyways... Added the juice to get the brown bits off the bottom. Added benefit was the juice was both tart and sweet.
With two small cucumber, two half peppers and a can of chickpeas, this came to the table. Surprisingly, the 1/2 tsp dill, 1/2 tsp hot paprika and salt, were the only seasonings needed. For my interest, I liked the spicing a lot with the cucumber and chickpeas. My son's quibble was that the peppers could have had more crunch. I wonder about the balance of sweetness if we were to do that but I think we will try that next time as the dish could have used more texture.