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Jonny Atencio asked me to throw this recipe together for this chickpea thing I make. It’s more of a little-of-this, a-little-of-that recipe, but I’ll throw the gist of it up here and y’all can wing it from there:

Ingredients:

EV Olive Oil – ~5 times around the pan (1cup-ish)

1 small red onion- finely chopped

Few cloves of garlic – to your liking

Fresh ginger (or dried powder) – 2 TBSP

Turmeric – ~1TBSP

1 tsp fresh green chilies – finely chopped

1 red pepper – diced

2 cans chick peas- drained & rinsed

1 tomato- diced

Bunch parsley- chopped

Heat the oil on medium heat for about 1 minute. Add turmeric, ginger, garlic, and onions. Sautee until onions are wilted and have absorbed all the yellow color from the turmeric. Add the green chillies and red pepper and sautee another minute or two until red peppers begin to soften. Add chickpeas and sautee another minute. Add tomatoes and sautee 1-2 more minutes. Remove from heat, mix in parsley.

This recipe can be tweaked in a number of ways. Add cumin and curry powder, a little tomato soup, and chicken or tofu for a slightly different flavor. Serve over quinoua or on pita with plain yogurt.

Have fun.