Indian-Spiced Chickpeas and Red Peppers

Recipe by evelynathens
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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