| Chickpea Stew with Tomatoes and Peppers |
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This stew is very easy to make and a good way to take a break
from potatoes and rice. There is no need to make an extra
starch or veggies to go along with it, it's all in here already. |
| Serves 4 |
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| Ingredients | Directions |
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1 large onion chopped 2 Tbsp olive oil 1 yellow pepper diced 1/4 tsp salt 1/4 tsp sugar |
In a large skillet, saute the onion in oil on med heat until soft
stirring often (about 5 minutes). Add salt, sugar and yellow pepper. Saute until golden brown stirring often (about 5 minutes). |
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2 large garlic cloves minced 14.5 oz jar chickpeas 14.5 oz jar diced tomatoes 1/2 cup dry white wine 1/4 tsp salt 1/8 tsp black pepper |
Add the garlic and stir for a minute until fragrant. Drain and add chickpeas. Add tomatoes undrained. Add wine, salt and pepper. Stir, cover, bring to a simmer, turn down heat to med-low and simmer for 10-15 minutes. Uncover, and simmer for 1-2 minutes until the sauce thickens slightly. |
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1 Tbsp chopped dill 1 Tbsp chopped parsley 2 cloves pureed garlic |
Remove from heat. Stir in dill, parsley and garlic. Can be served with fish, lamb, or chicken. |