1. Drain chickpeas, reserving 1 cup of liquid. 2. In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth. 3. Heat olive oil in large skillet. 4. Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes. 5. Stir in turmeric. 6. Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt. 7. Reduce heat to low and simmer, covered, for 5 minutes. 8. Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer. 9. If stew is too thick, thin with a little water. ---------------------------------------------------------------------------
Nutrition
Ingredients
