Paprika Chickpeas
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.
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.
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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