Indian-Spiced Chickpeas and Red Peppers

Total Time
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

4 5

This turned out really good, not as spicy as I was expecting but it worked really well. When I first tried a spoonfull it tasted a bit bland, I got side tracked and came back an hour later... huge difference, def needs a little time to meld together. Looking forward to having this for lunch tomorrow.

2 5

I'm sorry to say that mine turned out to be watery and bland, but maybe I'm more adventurous about my Indian Curry.

5 5

What a lovely meal! I added chunks of skinned, boned chicken breast which I peppered and seared with the onion and garlic. Otherwise, I followed the recipe precisely, and it was delicious. A gorgeous color from the turmeric, a hint of sweetness from the red pepper--with the addition of the chicken and served over jasmine rice, a wonderful meal. Thank you, Evelyn.