Indian-Spiced Chickpeas and Red Peppers

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Total Time
5 mins
15 mins

I love the Indian way with spices. This dish is not only deliciously good for you.

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  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.