Indian-Spiced Chickpeas and Red Peppers |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love the Indian way with spices. This dish is not only deliciously good for you. Ingredients:
3 cups canned chickpeas, in their liquid |
2 tablespoons olive oil |
1 large onion, finely chopped |
6 cloves garlic, peeled |
1 teaspoon turmeric |
2 large red bell peppers, cut into 2 by 1 inch strips |
2 medium jalapenos, seeded and minced |
1 teaspoon salt, to taste |
Directions:
1. Drain chickpeas, reserving 1 cup of liquid.
2. In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
3. Heat olive oil in large skillet.
4. Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
5. Stir in turmeric.
6. Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
7. Reduce heat to low and simmer, covered, for 5 minutes.
8. Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
9. If stew is too thick, thin with a little water.
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