Sweet Bell Pepper and Chickpea Skillet

Ingredients

• 3 tbsp organic cold-pressed olive oil
• 2 large organic yellow onions, sliced thin
• 1 tsp Himalayan or sea salt, plus more to finish
• 4 large organic red bell peppers, roasted, peeled, and cut into strips
• 4 cloves organic garlic, sliced
• 2 tsp organic sweet paprika
• 1 tsp organic ground cumin
• ½ tsp organic ground coriander
• 3 cups cooked organic chickpeas, or bagged or jarred organic chickpeas packed in water only, drained and rinsed
• 1 cup Organic Homemade Chicken & Vegetable Broth (see recipe)
• A large handful of fresh organic parsley, chopped

Method

1. Warm the olive oil in a wide skillet over medium heat. Add the onions and salt and cook 12 to 15 minutes, stirring now and then, until soft, sweet, and starting to color. This is where the flavor is built, so take your time.
2. Add the garlic and cook 1 minute more, until fragrant.
3. Stir in the paprika, cumin, and coriander and let them bloom in the oil about 30 seconds.
4. Add the roasted peppers and cook 5 minutes, pressing them into the onions with the back of a spoon so they start to break down.
5. Add the chickpeas and broth and simmer 8 to 10 minutes, until the liquid reduces and everything is glossy rather than soupy. Mash a spoonful of chickpeas against the side of the pan to thicken it.
6. Taste, add a little more salt if needed, and stir in the parsley off the heat.