Chickpea and Red Pepper Medley

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 cups canned chickpeas in their liquid
2. 1 tablespoon olive oil
3. 1 large onion, finely chopped
4. 6 whole garlic cloves, peeled
5. 1 teaspoon turmeric
6. 2 large red bell peppers, cut into 2-by- 1/8 -inch strips
7. 2 medium jalape&n#241;os, seeded and minced
8. Salt

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.