This is great as a side dish or a stand-alone tasty main dish.
Total Time
30min
4.7
3 Ratings
Author: Wok and Gong
Servings:
4
Ingredients
•
1
Large
Red Bell Pepper
•
2
Small
Onions
•
1
clove
Garlic
•
2
cups
GOYA® Chick Peas
•
1
cup
Tomatoes
•
1
handful
Italian Flat-Leaf Parsley
•
to taste
Feta Cheese
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
6
sprigs
Fresh Thyme
•
1
dash
Red Wine Vinegar
•
4
Tbsp
Water
•
1/4
tsp
Smoked Paprika
•
to taste
Crushed Red Pepper Flakes
•
to taste
Olive Oil
Cooking Instructions
1.
Take the Red Bell Pepper (1) and put it over a flame to blacken on all sides.
2.
Place red pepper in an air tight container and set aside.
3.
Chop Onions (2) and Garlic (1 clove).
4.
Add Olive Oil (as needed) to a heated pan.
5.
Add onions and garlic and turn the heat to medium. Saute for 5 minutes.
6.
Add Smoked Paprika (1/4 tsp), Crushed Red Pepper Flakes (to taste), Salt (to taste) and Ground Black Pepper (to taste). Reduce heat to low.
7.
Remove red pepper from the container. Using a clean, used kitchen rag, gently remove the skin, remove the veins and dice.
8.
Add diced peppers to the pan along with Fresh Thyme (6 sprigs).
9.
Add GOYA® Chick Peas (2 cups) and Tomatoes (1 cup). Squish the tomatoes with your hands while pouring to get the required texture.
10.
Add Red Wine Vinegar (1 dash), Salt (to taste), Ground Black Pepper (to taste), and Water (4 Tbsp). Cover and bring to a boil. Then simmer for 15 minutes.
11.
Remove from heat and garnish with Italian Flat-Leaf Parsley (1 handful).
12.
Serve in a bowl. Top with Feta Cheese (to taste) and drizzle with Olive Oil (to taste).
13.
Enjoy as a side or as a main dish!
Nutrition Per Serving
CALORIES
146
FAT
2.4 g
PROTEIN
7.1 g
CARBS
26.1 g
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