Indian-Spiced Chickpeas And Red Peppers

• 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

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

chickpeas, olive oil, onion, garlic, turmeric, red bell peppers, jalapenos, salt

Taken from www.food.com/recipe/indian-spiced-chickpeas-and-red-peppers-84686 (may not work)