Bell Peppers with Garlic, Lime & Crispy Chickpeas
Ingredients
- 3 mediumbell peppers (mixed colors)
- 1 can (15 oz)chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 2lime
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ·cilantro (fresh)
Prep
- 01
Slice 3 medium bell peppers into 1-inch-wide strips, discarding seeds and stems.
- 02
Mince 4 cloves garlic.
- 03
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the drained chickpeas with smoked paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the chickpeas are golden and crispy at the edges. Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds until fragrant.
- 04
Add the sliced bell peppers and a pinch of salt. Cook for 8–10 minutes over medium-high heat, stirring occasionally, until the peppers are tender and lightly charred at the edges.
- 05
Squeeze the juice from both limes into the pan and stir well. Taste and adjust salt and pepper.
- 06
Return the crispy chickpeas to the skillet, toss to combine, and cook for 1 minute.
- 07
Divide among plates, top with fresh cilantro, and serve warm.
Spice Tips
For heat, add a pinch of cayenne or red pepper flakes to the chickpeas in step 2. For deeper spice, stir in a pinch of cumin along with the paprika. A touch of fresh ginger in the garlic step adds warmth and complexity.
This dish is best served hot and fresh. Leftovers can be reheated gently in a skillet or eaten at room temperature the next day.