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Spanish Chickpeas and Peppers with Tomatoes
- Active Time 15m
- Total Time 15m
Of Middle-Eastern origin, chickpeas, or garbanzos, were introduced into Mexico by the Spanish. The combination of chickpeas, peppers, and tomatoes is, however, distinctly Spanish in character, even though the latter two ingredients originated in Mexico (sweet bell peppers evolved from the original capsicum of Mexico). Chickpeas are sold dried or canned in Mexico. Either way, the skins should be removed by covering the cooked chickpeas with cold water and rubbing them to loosen the skins, which are hard to digest and ruin the texture of a dish. This vegetable melange can be eaten alone as an appetizer or teamed with Arroz Blanco as an accompaniment to meat or chicken.
- 2 green bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 ounces tomatoes, peeled, seeded, and minced
- 1 1/2 teaspoons salt, or to taste
- 1 can chickpeas, drained and skins removed
- 1 small bay leaf
- 1 small sprig fresh thyme or pinch dried thyme
- Freshly ground black pepper, to taste
Quarter the peppers, discard the stems and seeds, and remove the skin with a vegetable peeler. Cut the peppers into 1/4-inch strips.
Heat the oil in a large saucepan over medium heat, then saute the garlic until soft but not brown. Add the tomatoes, salt and pepper.
Cover and cook for approximately 5 minutes, or until slightly thickened.
Add the chickpeas, peppers, bay leaf and thyme. Cook for 5 minutes longer and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
151 calories; 6g total fat; 0mg cholesterol; 309mg sodium; 22g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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