Spanish Chickpeas

by Nathalie Keiller
(Montreal, Canada)

Serves four

1 generous cup of cooked chickpeas
2 Tbsp extra virgin olive oil
A pinch of ground coriander
A pinch of nutmeg (freshly grated if available)
A pinch of powdered ginger or 1 tsp minced fresh
1 red pepper, chopped
1 orange, yellow, or green pepper, chopped
1 jalapeno pepper, minced
1 pound of fresh tomatoes, blanched, peeled and cut in pieces(or canned)
Sun dried sea salt
Freshly ground pepper
Fresh coriander, chopped

Heat the oil on low. Add the spices and peppers and sauté
3 – 4 minutes. Add the tomatoes and simmer
about 15 minutes. Add the chick peas,
salt and pepper and stir well. Right before serving,
add the fresh coriander. Serve on top of brown rice,
quinoa, or cous cous.