1 large onion, chopped
1 cup jarred banana pepper rings, drained
2 15oz cans garbanzo beans, rinsed and drained
1 15oz can petite diced tomatoes
3 Tbs turmeric
salt and pepper
1) Warm oil in a large skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add pepper rings and beans and saute until warmed through, about 3 minutes. Stir in diced tomatoes.
2) Add turmeric and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. Serve over basmati rice, if desired.
Review: I served this over brown rice. Well, actually, I just dumped it all together and stirred it. I was frustrated, because I had whole peperoncini in the fridge and had to clean and slice them. That was pretty tedious. But, the dish came together pretty easy after that. The flavors were pretty complementary and I found it to be pretty tasty. It also made a lot of food, so there was plenty for dinner and leftovers for tomorrow!
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