After the salsa making extravaganza there were still a bunch of peppers left over. We had Anaheim’s, Banana, Racoco and Jalapenos just sitting here. I stood in the kitchen contemplating alternatives. I knew I wanted to use them while they were still fresh, but how?
The obvious place to start was sautéing everything. Sautéed peppers and onions make a great side dish, but then what?? I stood in front of the pantry hoping for inspiration. And then it happened – my eyes landed on a can of garbanzos.
The dish is (even if I do say so) amazing! Sweet, spicy and filling.
Garbanzos with Peppers
- Sauté at high heat in a small amount of olive oiluntil the onion is caramelized
- 1 chopped onion
- 1 chopped bell pepper
- De-seed and finely chop the rest of the peppers (1 each). Add to the pan; if you need more liquid add a little water to finish sautéing the:
- Add Garlic to taste and stir while cooking
- Add 2 cups of Garbanzo Beans with the 3/4 cup juice or one can of organic garbanzos with the juice
- Season with
- 1/4 teaspoon Cumin
- Salt to taste
- Pepper to taste
- Cook for 10-15 minutes until the juice has boiled off. If you need to at the end turn the heat to high and stir constantly as the liquid boils off
The caramelized onion and green pepper are almost sweet and blend well with the spicy medium heat of the Anaheim’s. Banana and Racoco peppers. The heat of the Jalapeno makes it sing! The solidness of the garbanzo’s soak up the extra heat. Every mouth full combines the sweet, spicy and hot.
You can vary the peppers to what you have and how hot you like it. There are people in the world, like David, who consider the Jalapeno the spice medium heat and habanero or Serrano as the hot. I consider that either brave or crazy, depending on the day.