Chickpea and Red Pepper Medley

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

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  • Servings: 4

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  • 3 cups canned chickpeas in their liquid
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 6 whole garlic cloves, peeled
  • 1 teaspoon turmeric
  • 2 large red bell peppers, cut into 2-by- 1/8 -inch strips
  • 2 medium jalape&n#241;os, seeded and minced
  • Salt

How to make this recipe

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

  2. Heat the olive oil in a large skillet. 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. Stir in the turmeric. Add the chickpea puree, bell peppers and jalapeños and season with 1 teaspoon salt. Reduce the heat to low and simmer, covered, for 5 minutes. Add the remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes more. If the stew is too thick, stir in a little water. Season with salt and serve.

Make Ahead

The chickpea medley can be refrigerated for 1 day. Rewarm before serving, stirring in a little water to thin it.


One Serving Calories 287 kcal, Protein 13 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat 6.9 gm, Saturated Fat .8 gm.

Contributed By Published February 1996

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