This is a great side dish. You could also serve it on top of tofu or a meat alternative. It really fills you up!
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, finely diced
1/4 cup vegetable broth
2 tsp balsamic vinegar
2 tsps brown sugar
1 tsp Italian seasoning
1/2 tsp dried rosemary
1/2 tsp dried basil
1 28 ounce can of diced tomatoes
2 roasted red peppers (you can buy them in a jar, or roast your own)
2 cans of chickpeas (I like to make mine from dried, but the canned ones are always easiest)
salt and pepper to taste
1/3 cup of almonds
1) Saute onion in oil in a large pot, until translucent. Add garlic and jalapeno pepper and saute for about 1 minute (don't burn the garlic). Add broth, vinegar, brown sugar, and seasonings to the mixture. Lower heat and let simmer.
2) Puree tomatoes and roasted red peppers in a blender until smooth. Add to the onion mixture and let simmer for 20 minutes. After 20 minutes add chickpeas. Add salt and pepper to taste. Let simmer until chickpeas are heated through.
3) Grind almonds until they are a fine powder (food processor works great). Fold into the chickpea mixture (the almonds impart a great flavor, but also thicken the mixture). Enjoy!