Slow-Simmered Sweet Peppers with Chickpeas and Herbs
A rustic, deeply flavorful vegetable stew that embodies the heart of Mediterranean cooking. Sweet bell peppers and onions are slow-simmered until meltingly tender in a savory tomato broth infused with garlic, smoked paprika, and fresh herbs. The addition of chickpeas makes it a satisfying and fiber-rich dish, perfect as a hearty side or a light main course with crusty whole-grain bread.
Servings 6
Calories 267kcal
Ingredients
- 1/3 cup premium extra virgin olive oil divided
- 8 medium cloves garlic thinly sliced
- 2 medium yellow onions about 1 lb, sliced 1/4-inch thick
- 3 lbs mixed red yellow, and orange bell peppers, stemmed, seeded, and sliced lengthwise into 1/2-inch strips
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1 14.5 oz can fire-roasted diced tomatoes
- 2 large sprigs fresh basil
- 1 large sprig fresh oregano
- 1 15 oz can chickpeas, rinsed and drained
- 1 tbsp red wine vinegar
- 1 tsp finely grated lemon zest
- Freshly ground black pepper
Instructions
- Infuse the Aromatics : In a large Dutch oven or heavy-bottomed pot, warm 3 tablespoons of the extra virgin olive oil over medium heat. Add the sliced garlic and cook, stirring constantly, until fragrant and just beginning to turn pale gold, about 2-3 minutes. Do not allow it to brown. Add the smoked paprika and stir for 30 seconds until aromatic.
- Build the Vegetable Base : Add the sliced onions to the pot, raise the heat to medium-high, and cook for 3 minutes, stirring to coat them in the infused oil. Add the bell pepper strips and the kosher salt. Cook, stirring every few minutes, for about 15-20 minutes, until the peppers have released some of their liquid and have started to soften and wilt.
- Add Tomatoes and Herbs : While the peppers cook, briefly pulse the fire-roasted tomatoes with their juices in a blender until they form a coarse, slightly chunky purée. Pour this purée into the pot with the peppers. Tuck the fresh basil and oregano sprigs into the vegetable mixture.
- The Slow Simmer : Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the pot and let it cook gently for 45 minutes, stirring occasionally. The peppers should become exceptionally soft and the flavors should meld together.
- Fortify with Chickpeas : Uncover the pot and stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 10-15 minutes to allow the chickpeas to heat through and absorb the surrounding flavors. The sauce will thicken slightly during this time.
- Finish and Serve : Remove the pot from the heat. Discard the wilted herb sprigs. Stir in the red wine vinegar, lemon zest, and the remaining extra virgin olive oil. Season generously with freshly ground black pepper and taste for any final salt adjustments. Serve warm or at room temperature.
Notes
- Pepper Choice: While a mix of colors is visually appealing, using all red peppers will yield a slightly sweeter, richer final dish.
- Make-Ahead: This dish tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or serve at room temperature.
- Serving Suggestions: Serve as a side for grilled fish or chicken. For a vegetarian main, serve over a bed of farro or quinoa, or with a side of toasted whole-grain sourdough bread for dipping.
Nutrition Information
(per serving)- Calories: 267 kcal
- Total Fat: 14 g
- Saturated Fat: 1.8 g
- Sodium: 266 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 9 g
- Total Sugars: 17 g (0 g added)
- Protein: 6 g