Chickpea Stew with Romano peppers and dates

Name: Chickpea Stew with Romano peppers and dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Dutch
Ingredients: 1 onion; 2 red Romano (sweet pointed) peppers; 2 red Romano (sweet pointed) peppers; 3 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon chili powder (ground chiles); 1 teaspoon chili powder (ground chiles); 1 bottle passata (sieved tomatoes, 24 ounces/ 690 grams); 1 bottle passata (sieved tomatoes, 24 ounces/ 690 grams); 1¼ cup (250 grams) Bulgur; 10-13 (125 grams) pitted dates; 18 ounces (500 grams) canned chickpeas; 2 sprigs of mint

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Chickpeas are among my favorite legumes. They’re versatile and high in fiber and protein. I particularly like their full, nutty flavor and always have a few cans on hand to add to a salad or a pasta sauce. They’re great in stews, too. Bulgur (crushed or cracked wheat) is lovely with this, as is couscous, rice, pita bread, or flatbread.

Ingredients

1 onion
2 red Romano (sweet pointed) peppers
3 tablespoons olive oil</

Method

FINELY CHOP the onion. Cut the peppers into pieces 1¼–2 inches (3–4 cm) wide.

HEAT the olive oil in a Dutch oven or heavy-bottomed pan. Fry the onion for 2 minutes. Stir in the cumin, cinnamon, and chili powder and fry gently for 1 minute more.

STIR in the peppers. Add the passata along with ⅔ cup (150 ml) water and bring to a boil. Turn down the heat to low