Indian-Spiced Chickpeas and Red Peppers

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

• Ready In: 20 mins
• Serves: 4

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.