Saute of Many Peppers and Garbanzo Beans

[Guest guest]

This was quick and simple. We enjoyed it for dinner and then had the leftovers

in a wrap for lunch.

 

SAUTE OF MANY PEPPERS AND GARBANZO BEANS

 

1 large yellow bell pepper

1 large red bell pepper

1 large green bell pepper

2 tbsp. olive oil

1/2 tsp. red pepper flakes

3 cloves garlic, minced

1 medium onion, sliced

1 tsp. dried oregano

1/4 tsp. salt

1/8-1/4 tsp. freshly ground black pepper

1/4 cup minced fresh Italian parsley

1/4 cup dry sherry

2 cups cooked and drained garbanzo beans (chick peas)

 

 

Cut the bell peppers lengthwise into quarters. Discard the stems, seeds and

white membrane, and slice across each section to create uniform 1/4-inch strips.

Heat the oil in a wok or saute pan over medium heat. Add the pepper flakes and

garlic and stir for a moment before adding the peppers, onion, oregano, salt and

black pepper.

Saute for 10 minutes, stirring frequently, then increase the heat to medium-high

and add the parsley, sherry and garbanzo beans. Cook until the beans are hot,

about 2 minutes more.

Serve immediately over hot brown rice.

 

 

 

 

 

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