BOUNTY GARDENS

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 3-5 minutes.
2. Add sliced bell peppers to the skillet, and cook for an additional 5-7 minutes, stirring occasionally, until the peppers begin to soften.
3. Stir in chickpeas, diced tomatoes (with juice), tomato paste, cumin, paprika, turmeric, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low.
4. Cover and let it cook for 15-20 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in lemon juice. Taste and adjust seasoning if necessary.
6. Garnish with chopped parsley and cilantro (if using). Serve hot with your choice of side dish, such as brown rice, sweet potato, or a bed of greens.