Prep 5 mins
Cook 15 mins
I love the Indian way with spices. This dish is not only deliciously good for you.
- 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
- Drain chickpeas, reserving 1 cup of liquid.
- In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
- Heat olive oil in large skillet.
- Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
- Stir in turmeric.
- Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
- Reduce heat to low and simmer, covered, for 5 minutes.
- Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
- If stew is too thick, thin with a little water.
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.
I'm sorry to say that mine turned out to be watery and bland, but maybe I'm more adventurous about my Indian Curry.
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.