Ingredients
-
3
-
2
-
1
-
6
-
1
-
2
-
2
-
1
-
-
-
-
-
-
-
Directions
Indian-Spiced Chickpeas and Red Peppers,I love the Indian way with spices. This dish is not only deliciously good for you.,This turned out really good, not as spicy as I was expecting but it worked really well. When I first tried a spoonfull it tasted a bit bland, I got side tracked and came back an hour later… huge difference, def needs a little time to meld together. Looking forward to having this for lunch tomorrow.,I’m sorry to say that mine turned out to be watery and bland, but maybe I’m more adventurous about my Indian Curry.
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Steps
|
1
Done
|
Drain Chickpeas, Reserving 1 Cup of Liquid. |
|
2
Done
|
in a Blender of Food Processor, Puree 1 Cup of Chickpeas With Reserved Liquid Until Smooth. |
|
3
Done
|
Heat Olive Oil in Large Skillet. |
|
4
Done
|
Add Onion and Garlic and Cook Over Moderately-High Heat, Stirring Frequently, Until Onion Is Translucent and Garlic Is Golden, 2-3 Minutes. |
|
5
Done
|
Stir in Turmeric. |
|
6
Done
|
Add Chickpea Puree, Bell Peppers and Jalapenos and Season With 1 Tsp Salt. |
|
7
Done
|
Reduce Heat to Low and Simmer, Covered, For 5 Minutes. |
|
8
Done
|
Add Remaining Chickpeas, Cover and Simmer Until the Peppers Are Just Tender, About 5 Minutes Longer. |
|
9
Done
|
If Stew Is Too Thick, Thin With a Little Water. |
