Recipe by Partnership for a Healthier America

INGREDIENTS
1 tbsp vegetable oil
3/4 cup onion, diced
1/2 medium red pepper, diced
2 cloves garlic, minced
1 28-oz can tomatoes, whole, crushed or diced (or use 2 pounds fresh, chopped)
2 tsp smoked paprika
1 tsp cumin
2 tsp chili powder
Pinch cayenne pepper
2 15-oz cans chickpeas, rinsed and drained (or use 3 cups cooked chickpeas)
1/4 cup olives, sliced (either kalamata or green olives)
1/4 cup fresh parsley, minced
DIRECTIONS
Heat vegetable oil in a large skillet over medium heat. Add onion and red pepper and saute 4-5 minutes. Add garlic to onions and sauté another minute.
Add tomatoes and spices to the onion mixture. Bring to a simmer and cook for several minutes.
Add the chickpeas and olives. Reduce heat to low and simmer another 15 minutes to develop flavors, adding water a tablespoon at a time if it becomes too dry.
Serve over brown rice, if desired, topped with fresh parsley.
4 Servings
Kommentare