Cooking Instructions
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Step 1
Take the
Red Bell Pepper (1)
and put it over a flame to blacken on all sides.
Step 2
Place red pepper in an air tight container and set aside.
Step 3
Chop
Onions (2)
and
Garlic (1 clove)
.
Step 4
Add
Olive Oil (as needed)
to a heated pan.
Step 5
Add onions and garlic and turn the heat to medium. Saute for 5 minutes.
Step 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.
Step 7
Remove red pepper from the container. Using a clean, used kitchen rag, gently remove the skin, remove the veins and dice.
Step 8
Add diced peppers to the pan along with
Fresh Thyme (6 sprigs)
.
Step 9
Add
Canned Chickpeas (2 cups)
and
Tomatoes (1 cup)
. Squish the tomatoes with your hands while pouring to get the required texture.
Step 10
Add
Red Wine Vinegar (1 dash)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Water (1/4 cup)
. Cover and bring to a boil. Then simmer for 15 minutes.
Step 11
Remove from heat and garnish with
Italian Flat-Leaf Parsley (1 handful)
.
Step 12
Serve in a bowl. Top with
Feta Cheese (to taste)
and drizzle with
Olive Oil (to taste)
.
Step 13
Enjoy as a side or as a main dish!
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