Ingredients for Indian Spiced Chickpeas And Red Peppers
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How to Make Indian Spiced Chickpeas And Red Peppers
- Drain one 15-ounce can of chickpeas, reserving 1 cup of the liquid.
- In a blender or food processor, puree 1 cup of the drained chickpeas with the reserved liquid until completely smooth.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook, stirring frequently, until the onion is translucent and the garlic is golden, about 2-3 minutes.
- Stir in 1 teaspoon of turmeric powder.
- Add the chickpea puree, 1 red bell pepper (chopped), 1-2 jalapeños (finely chopped, remove seeds for less heat), and 1 teaspoon of salt.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Add the remaining chickpeas, cover, and simmer until the peppers are tender, about 5 more minutes.
- If the stew is too thick, thin with a little water or more reserved chickpea liquid to reach your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
21g
Fat
6g
Carbs
17g