Indian-Spiced Chickpeas And Red Peppers

1. 1

   Drain chickpeas, reserving 1 cup of liquid.

2. 2

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

3. 3

   Heat olive oil in large skillet.

4. 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. 5

   Stir in turmeric.

6. 6

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

7. 7

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

8. 8

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

9. 9

   If stew is too thick, thin with a little water.

* Per serving · 4 servings · Values may vary.

No additional tips available.