BOUNTY GARDENS

Ingredients

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika (smoked or regular)
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley for garnish (optional)
• 1/4 cup chopped fresh cilantro for garnish (optional)

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.