Saute of Many Peppers & Garbonzo Beans

I made this recipe tonight, and it is not only good but also quick and easy. It comes from The Complete Vegan Cookbook (p.196), so please don't blame me for the awkwardly long title!

Saute of Many Peppers and Garbonzo Beans

Make this dish in the late summer (oops!), when bell peppers are at their best. The colors satisfy the senses nearly as much as the aroma and flavors do. Serve in a bowl, with garlic bread and a leafy salad to round out the meal (from the book; of course, I didn't include garlic bread).

Yield: 4 main-dish servings

1 cup uncooked brown rice
1/4 tsp salt
1 large yellow bell pepper
1 large red bell pepper
1 large green bell pepper
2 T olive oil (I used vegetable stock instead)
1/2 tsp dried chili flakes
3 cloves garlic, minced
1 medium yellow onion, diced
1 tsp dried oregano
A few grinds black pepper (or a few shakes from the pepper shaker)
1/4 c. minced fresh Italian parsley (I used dried)
1/4 c. dry sherry
2 c. cooked and drained garbonzo beans (or 1 can, drained & rinsed)

[At this point, the recipe says to cook the rice. Instead of rice, I bought 1 "bunch" (?) of Swiss Chard and steamed it on a non-stick pan in 1/2 c. of water with a lid while everything else was sauteing.]

Cut the bell peppers lengthwise into quarters. Discard the stems, seeds, and white membrane, and slice across each section to create uniform 1/4-inch strips. Heat the oil (vegetable stock) in a wok or saute pan over medium heat, add the chili flakes and garlic, and stir for a moment before adding the peppers, onion, oregano, 1/4 tsp salt, and black pepper.

Saute for 10 minutes, stirring frequently, then increase the heat to medium-high and add the parsley, sherry, and garbonzo beans. Cook until the beans are hot, about 2 more minutes. Transfer to a warmed bowl and serve immediately over hot rice (or the steamed chard).

[The book also conveniently provides nutritional information, but since I didn't use the rice or the olive oil, it wouldn't be accurate.]

Here's what Darra looks like after dinner and a walk: