Chickpea and Red Pepper Medley

1. 1

   Drain the chickpeas, reserving about 1 cup of the liquid.

2. 2

   In a blender or food processor, puree 1 cup of the chickpeas with the reserved liquid until smooth.

3. 3

   Heat the olive oil in a large skillet.

4. 4

   Add the onion and garlic and cook over moderately high heat, stirring frequently, until the onion is translucent and the garlic is golden, 2 to 3 minutes.

5. 5

   Stir in the turmeric.

6. 6

   Add the chickpea puree, bell peppers and jalapenos and season with 1 teaspoon salt.

7. 7

   Reduce the heat to low and simmer, covered, for 5 minutes.

8. 8

   Add the remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes more.

9. 9

   If the stew is too thick, stir in a little water.

10. 10

    Season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.