Indian-Spiced Chickpeas and Red Peppers Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
- 3 cups chickpeas, drained (reserve 1 cup of liquid)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 1 teaspoon turmeric
- 2 red bell peppers, diced
- 2 jalapenos, seeded and finely chopped
- 1 teaspoon salt, or to taste
Instructions:
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Prepare Chickpeas:
- Drain the chickpeas, reserving 1 cup of the liquid. Set aside.
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Make Chickpea Puree:
- In a blender or food processor, puree 1 cup of chickpeas with the reserved liquid until smooth. Set aside.
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Cooking Process:
- Heat olive oil in a large skillet over moderate-high heat.
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Saute Onion and Garlic:
- Add chopped onion and minced garlic to the skillet. Cook, stirring frequently, until the onion turns translucent and the garlic becomes golden, about 2-3 minutes.
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Add Turmeric:
- Stir in the turmeric, mixing well with the onion and garlic.
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Combine Ingredients:
- Add the chickpea puree, diced red bell peppers, and chopped jalapenos to the skillet. Season with 1 teaspoon of salt, or adjust to taste.
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Simmer:
- Reduce the heat to low. Cover the skillet and simmer for 5 minutes to allow the flavors to meld.
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Add Remaining Chickpeas:
- Stir in the remaining whole chickpeas. Cover again and continue to simmer until the red peppers are just tender, about 5 minutes longer.
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Adjust Consistency:
- If the stew appears too thick, you can thin it out with a little water, adjusting to your desired consistency.
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Serve:
- Once the peppers are tender and the flavors have developed, remove from heat. Serve the Indian-Spiced Chickpeas and Red Peppers hot, garnished with fresh cilantro if desired.
This dish is a delightful blend of Indian spices with the wholesome goodness of chickpeas and vibrant red peppers, perfect for a quick and flavorful meal that’s packed with nutrition. Enjoy the aromatic spices and hearty textures in every bite!
