Indian-Spiced Chickpeas and Red Peppers

Name: Indian-Spiced Chickpeas and Red Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
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

(3)

Recipe by evelynathens

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

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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