Paprika Chickpeas

Paprika Chickpeas

www.cspi.org

This velvety sauce gets surprisingly creamy with puréed vegetables—no dairy needed. Of course, you can skip the puréeing if you’d like an even easier dish. Bonus: It freezes well.

View full recipe on www.cspi.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cspi.org.

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Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. paprika
  • ½ tsp. ground coriander or cumin
  • ¼ tsp. smoked paprika
  • a pinch allspice
  • 1½ cups chopped fresh tomatoes or 1 15 oz. can no-salt-added tomatoes
  • 2 15 oz. cans no-salt-added chickpeas, drained, with their liquid reserved
  • 1 green bell pepper, diced
  • ¾ tsp. kosher salt
  • freshly ground black pepper, to taste
  • 2 tsp. sherry vinegar or red wine vinegar
  • cilantro and sliced chili peppers (optional), for garnish

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