Mediterranean · 45 min · Easy · 4 servings

Braised Peppers with Chickpeas

Name: Braised Peppers with Chickpeas
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 bell peppers (mixed colors), sliced; 2 onions, halved and thinly sliced; 4 garlic cloves, sliced; 1 can chopped tomatoes; 2 cans cooked chickpeas, drained; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tbsp red wine vinegar; 3 tbsp fresh parsley, chopped; salt, to taste; black pepper, to taste

A cheap, batch-friendly workhorse: mixed peppers cooked down until silky with sweet onions and tomato, then folded through chickpeas and finished with red wine vinegar and parsley.

~360 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-proteinlow-calorie

Plan it:

Method

1
Soften the onions
⏱ 8 min
Heat the olive oil in a wide pan over medium heat. Add the onions and cook, stirring occasionally, until soft and starting to turn golden, about 8 minutes.
2
Collapse the peppers
⏱ 10 min
Add the peppers and garlic. Cook, stirring now and then, until the peppers soften and collapse a little, about 10 minutes.
3
Simmer with tomato
⏱ 15 min
Stir in the chopped tomatoes, smoked paprika and oregano. Simmer until the tomato reduces and the peppers go silky, about 15 minutes.
4
Add the chickpeas
⏱ 3 min
Stir in the chickpeas and warm through for a few minutes, letting them soak up the sauce.
5
Finish
Off the heat, stir in the red wine vinegar, salt and pepper. Taste and adjust, then scatter the parsley over the top.

Notes

A cheap, batch-friendly workhorse. For a lighter version use 1 tbsp oil. Leave out the chickpeas for a classic braised-pepper side.

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Method

Soften the onions

Collapse the peppers

Simmer with tomato

Add the chickpeas

Finish

Notes