Braised Peppers with Chickpeas and Tomatoes

Ingredients

• 300 g canned chickpeas
• 1 onion
• 3 Garlic cloves
• 3 yellow bell peppers
• 500 g tomatoes
• 1 handful Arugula
• 4 tbsp olive oil
• 100 ml dry white wine (or vegetable broth)
• Salt
• black pepper from the mill
• 0.5 tsp Ras el-Hanout
• 2 dried chili peppers

Instructions

1. 1.

   Rinse the chickpeas in a sieve and drain. Peel and finely dice the onion and garlic. Wash, halve, deseed, and slice the bell peppers into strips. Wash, halve, and cut the tomatoes into slices. Wash the arugula and shake off excess water.

2. 2.

   Heat the olive oil in a large pan, then sauté the onion, garlic, and bell pepper strips until the onion pieces become translucent. Add the tomato slices and deglaze with white wine (or vegetable broth). Simmer over medium heat for about 10 minutes, stirring occasionally. Season with salt and pepper, then add the chickpeas, Ras el-Hanout, and crushed chili peppers. Continue to simmer for another 5 minutes before folding in the arugula.

3. 3.

   Serve the dish in bowls, optionally accompanied by rice seasoned with fennel powder.