Grilled Peppers with Chickpeas and Mint

By akselden

Ingredients

• 6 large bell peppers (preferably 2 each red, yellow and green)
• 1 tbsp. red wine vinegar
• 3 tbsp. extra-virgin olive oil
• 4 large cloves garlic, chopped
• 1 tsp. paprika
• 1/2 tsp. Aleppo or Maras pepper
• 1 can (15 1/2 oz.) chickpeas (not low sodium) drained and rinsed
• Sea salt
• 2 tsp. chopped fresh mint

Preparation

Step 1

Prepare a medium-hot charcoal fire or preheat a gas grill. Grill the peppers, turning often, until blackened on all sides. Set aside until cook enough to handle. Peel peppers and remove ribs and seeds (Do not rinse peppers or you will wash away flavor) Cut into 1/2-inch-wide strips and transfer to a bowl. Sprinkle with vinegar and toss well.
2. Heat 2 tablespoons olive oil in a large skillet. Add the garlic, paprika and Aleppo or Maras pepper and saute until garlic is fragrant and lightly colored. Add the chickpeas, roasted peppers and salt to taste. Cook until the mixture is just warm and juicy.
3. Transfer to a serving bowl and stir in mint and remaining 1 tablespoon olive oil. Taste and adjust seasoning. Cool to room temperature before serving.