I found this in Chile Pepper Magazine (Aug. 98). It's a wonderful spicy North African dish...great with couscous or as a side dish at a backyard barbecue. AND, it actually is a great side dish with the stuffed peppers, since you can adjust the garlic and chiles to your liking.
Serves: 6
Prep.Time :20
4 cups cooked drained garbanzos (chick peas) or two 15-oz.cans, rinsed and drained
2 medium onions -- coarsely chopped
2 medium tomatoes -- coarsely chopped
6 cloves garlic (large cloves) -- minced
1 jalapeno chile -- chopped
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon salt
Fresh ground pepper to taste
Combine all ingredients in a medium saucepan. Simmer over medium heat about 15 minutes, or until garbanzos are heated through. Serve hot

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