By India Smith
Drain and rinse the chickpeas under cold water. Set aside.
Dice the tomatoes and chop the green chilies, yellow bell pepper, and orange bell pepper into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped green chilies to the skillet and sauté for about 2 minutes until they start to soften.
Add the diced tomatoes and cook for another 3 minutes until they begin to break down.
Add the chopped yellow and orange bell peppers and mixed vegetables to the skillet. Stir well and cook for about 5 minutes until the vegetables are tender but still crisp.
Stir in the drained chickpeas and cook for an additional 5 minutes, allowing all the flavors to meld together.
Season with salt and black pepper, adjust to your taste preference. Stir everything together thoroughly.
Serve warm as a main dish or side, enjoying the vibrant colors and spicy kick of the dish.
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By India Smith
This recipe is ready in 30 minutes and features Chickpeas, Mixed vegetables, Olive oil and other delicious ingredients. Contains 250 calories total.
Drain and rinse the chickpeas under cold water. Set aside.
Dice the tomatoes and chop the green chilies, yellow bell pepper, and orange bell pepper into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped green chilies to the skillet and sauté for about 2 minutes until they start to soften.
Add the diced tomatoes and cook for another 3 minutes until they begin to break down.
Add the chopped yellow and orange bell peppers and mixed vegetables to the skillet. Stir well and cook for about 5 minutes until the vegetables are tender but still crisp.
Stir in the drained chickpeas and cook for an additional 5 minutes, allowing all the flavors to meld together.
Season with salt and black pepper, adjust to your taste preference. Stir everything together thoroughly.
Serve warm as a main dish or side, enjoying the vibrant colors and spicy kick of the dish.
Calories per Serving: 250
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