2 Tbsp EVO
1 (15oz) can chickpeas drained and rinsed
2 or 3 garlic cloves coarsely sliced
1 large shallot minced or 1 medium onion diced (chickpea sized dice)
1/2 Red Bell Pepper diced (chickpea sized)
1/2 Green Bell Pepper diced (chickpea sized)
1 jalapeño seeded and minced (optional)
1/2 Cup low-sodium chicken or vegetable stock
1/4 cup white wine (big fan of the Dan Aykroyd Chardonnay)
juice from 1/2 lemon or lime
1/4 cup minced parsley
peperoncino, salt, and pepper to taste
Heat the EVO, garlic, and peperoncino (red pepper flakes), until the garlic starts to brown. I'm OK with some kick so I'm generous with the pereoncino, but adjust to your taste 1/8 -> 1/2 tsp is a good range.
Add the onion or shallot and the other peppers. If you are using shallots do a fine mince, onions I course dice to the size of chickpeas. For the bell peppers I usually have at least red and green on hand, but adding some yellow or orange is also good.
Next, stir in the broth, wine, and chickpeas and cover. I normally use chicken stock, boxed is fine, but if you want to be vegan use a vegetable stock.
Once the chickpeas are warm and the stock has reduced, add the citrus juice, parsley, and check for salt and pepper. Lime is my preference and I usually have more limes in my pantry then lemons, but what ever you have on hand.
Stir thoroughly and serve with a nice piece of crusty bread, or warm naan.