This stew is made in 20 minutes and is so delicious. You control the spice level by adding the amount of red curry paste you would like.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 3 to 4

INGREDIENTS

• 2 tablespoons olive oil
• 1 (8-ounce can chickpeas, drained (reserve the liquid)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 (28-ounce) can diced, fire-roasted tomatoes
• 1 (12-ounce) jar roasted red peppers, drained and diced
• 1 to 4 tablespoons red curry paste, to taste
• Cooked rice or couscous, optional for serving
• Plain Greek yogurt, optional for garnish
• Chopped fresh mint, optional for garnish

INSTRUCTIONS

1. Add the olive oil to a medium pan over medium-high heat. When the oil begins to shimmer, add the chickpeas; keep the liquid aside for later. Season the beans with salt and pepper, then stir until the liquid has evaporated, 2 to 3 minutes.
2. . Add the tomatoes, reserved bean liquid, peppers, and one tablespoon of the curry paste. Stir well to combine, then taste the stew. Adjust the spice level by adding more curry paste. Turn the heat down to medium-low and allow the stew to simmer for ten minutes.
3. To serve, spoon the stew into a bowl, on its own, or over rice or couscous. Garnish with a spoonful of yogurt and chopped mint if desired. Serve immediately.

Bon Appétit