Chickpeas with Sweet Peppers and Eggplant

The most delicious chickpeas you have ever had - a protein rich and hearty meal!

Ingredients

• 500g chickpeas
• 2 onions, chopped
• Bell peppers (any color)
• Eggplant (optional)
• 4 cloves garlic, minced
• 400g crushed tomatoes
• 1 cup EVGE extra virgin olive oil
• Bay leaves
• Salt and pepper
• Dried herbs (rosemary, thyme, oregano)

Instructions

1. Step 1: CHICKPEA PREP: Soak chickpeas overnight.
2. Step 2: Drain, rinse, and boil skimming foam.
3. Step 3: Add salt and bay leaves, cook until almost tender.
4. Step 4: SAUCE PREP: Salt and saute onions in half the olive oil.
5. Step 5: Add peppers (and carrots or eggplant) until soft.
6. Step 6: Add garlic, tomato, bay leaves and herbs.
7. Step 7: Cook until sauce thickens.
8. Step 8: FINAL: Combine sauce and chickpeas with broth in casserole, add remaining oil.
9. Step 9: Bake at 350F for 1-1.5 hours.
10. Step 10: Top with more EVGE evoo.

Tips & Notes

• Gigantes or cranberry beans can be substituted
• Freezes well
• Greeks use abundant olive oil in legume dishes

Another amazingly delicious healthy and protein filled dish that is an entire meal with some of Carol's No-Knead Bread!