Spicy Chickpea Stew

We tend to gravitate toward anything involving the chickpea, so when we saw this recipe, we had to give it a try.  We've added a few modifications to the original.

Spicy Chickpea Stew

2 cans chickpeas, drained and rinsed

2 Tbsp olive oil

1 medium red bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, diced

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp red pepper flakes

2 cans of diced tomatoes (we used Trader Joe's diced fire-roasted tomatoes for extra kick)

1/2 c barley
1/2 c wild rice

2 c low sodium vegetable broth

Boil 3 c. of water in a large sauce pan and add barley and wild rice, reduce to low heat and simmer for about 1 hour.  Drain and rinse, then set aside until the rest of the stew is ready.  Heat olive oil in a saucepan over med-high heat and add chopped onion.  Stir and cook about 5 mins or so, until onion begins to brown and soften.  Add the bell pepper and garlic and continue to cook on low heat for about 3-5 mins.  Drain the chickpeas and rinse well. Add vegetable broth, chickpeas, tomatoes, oregano, and thyme, then simmer for about 30-45 mins.   Add red pepper flakes and barley, simmer for another 5-10 mins.  Seaso with salt and pepper to taste. Serve with a hunk of your favorite whole grain bread and a dollop of sour cream.