Curried Garbanzo Bean Stew

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, chopped
• 1 can (15 oz.) garbanzo beans, drained
• 1 can (15 oz.) chopped tomatoes with juices
• 1/4 c. kalamata olives, chopped
• 2 tablespoons capers
• 1/2 c. dry red wine
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 2 tablespoons curry powder
• salt and pepper to taste

1. Heat olive oil in a 12-inch heavy, deep skillet over moderately high heat until hot but not smoking, then saute onion and garlic, stirring until onion is soft, about 3 minutes. Add jalapeno pepper and saute another minute. Add garbanzo beans and tomates and simmer, stirring, about five minutes. Add olives and capers and simmer, stirring, for 30 seconds. Stir in wine and simmer for five minutes. Add spices, salt and pepper and simmer, stirring, one minute. Remove from heat.
2. Serve over hot cooked rice.

olive oil, onion, garlic, pepper, garbanzo beans, tomatoes, kalamata olives, capers, red wine, basil, oregano, curry powder, salt

Taken from www.epicurious.com/recipes/member/views/curried-garbanzo-bean-stew-1202883 (may not work)