Chickpea and Red Pepper Paprika

Chickpea and Red Pepper Paprika

A quick and easy chickpea stew with red peppers in a creamy paprika sauce!

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ingredients

• 2 tablespoons butter (or oil)
• 1 onion, diced
• 2 red bell peppers, diced
• 1 tablespoon garlic, chopped
• 3 tablespoons paprika (I like hot smoked paprika)
• 1 teaspoon turmeric (optional)
• 1/4 cup flour (rice flour for gluten-free)
• 1 cup chicken broth
• 2 roasted red peppers
• 1 (14 ounce) can tomatoes (I like fire roasted)
• 2 tablespoons tahini (optional)
• 3 cups chickpeas (1 cup dried cooks to 3 cups or one 28 ounce can chickpeas, drained and rinsed)
• 1 teaspoon fish sauce (or soy sauce, or tamari or optional)
• 1 tablespoon white miso paste (optional)
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• salt and pepper to taste

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
2. Add the peppers and cook for a minute.
3. Add the garlic, paprika and turmeric and cook until fragrant, about a minute.
4. Sprinkle in the flour and cook for 2 minutes.
5. Add the broth and deglaze the pan but scraping any brown bits from the bottom of the pan with a wooden spoon.
6. Puree the roasted red peppers, tomatoes and tahini in a food processor and add to the pan.
7. Add the chickpeas, bring to boil, reduce the heat and simmer for 10 minutes before mixing in the fish sauce, miso, lemon juice and sour cream and seasoning with salt and pepper to taste.

Nutrition Facts: Calories 273, Fat 11.5g (Saturated 4.7g, Trans 0), Cholesterol 17mg, Sodium 428mg, Carbs 34.5g (Fiber 7.5g, Sugars 6.7g), Protein 10.2g

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