Indian-Spiced Chickpeas And Red Peppers - cooking recipe

Ingredients

3 cups canned chickpeas, in their liquid
2 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, peeled
1 teaspoon turmeric
2 large red bell peppers, cut into 2 by 1 inch strips
2 medium jalapenos, seeded and minced
1 teaspoon salt, to taste

Preparation

Drain chickpeas, reserving 1 cup of liquid.
In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
Heat olive oil in large skillet.
Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
Stir in turmeric.
Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
Reduce heat to low and simmer, covered, for 5 minutes.
Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
If stew is too thick, thin with a little water.